Spicy pork and peppers


  • Prep Time10 mins
  • Total Time10 mins
  • Makes2 to 4 servings
*PLUS Cooking time: 10 minutes


  • 1 onion

  • 1 tsp olive oil

  • 1 pork tenderloin, about 375 g

  • 2 tbsp minced fresh ginger, or 2 tsp bottled minced ginger

  • 1/2 cup fresh or reconstituted frozen orange juice

  • 1 tsp hot chili-garlic sauce

  • 1/2 tsp ground cumin

  • 1/2 tsp salt

  • 2 small bell peppers, preferably 2 different colours

  • 1 cup sugar snap peas


  • Slice onion in half, then thinly slice. Heat oil in a large frying pan set over medium heat. Add onion and cook, stirring occasionally.

  • Meanwhile, slice tenderloin into 1/4-inch- (0.5-cm-) thick rounds. Immediately add tenderloin to onion along with ginger. Stir often until pork loses its pink colour, about 5 minutes. Add orange juice, chili-garlic sauce, cumin and salt. Increase heat to high.

  • Core and seed peppers. Then slice into strips and immediately add to frying pan along with peas, if using. Stir often until peppers are tender-crisp and sauce is reduced to about 1/2 cup (125 mL), from 2 to 3 minutes. Wonderful over rice or pasta.

Nutrition (per serving)

Calories 158, Protein 21.4g, Carbohydrates 9.9g, Fat 3.5g, Fibre 1.4g, Sodium 351mg.

Pork tenderloin is amazingly low in fat. Here, it's quickly sautéed, then glazed in a ginger-orange sauce.