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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Cook'n in Mexico |
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Luau Pork Stir-Fry |
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Serves: 4 Print this RecipeSally Sibthorpe - Rochester Hills, Michigan Bake-Off® Contest 40, 2002 The combination of Hawaiian and teriyaki flavors makes this a winning recipe. The crushed pineapple and lime juice complement the sweet flavor of the coconut milk. Using a package of frozen vegetables with teriyaki sauce saves time because all the vegetables are ready with no cutting or chopping. 1 tablespoon olive oil 1/2 pound pork tenderloin, cut into thin bite-sized strips 1/2 cup coconut milk (from 14-oz. can) 1/4 cup crushed pineapple 2 teaspoons lime juice 1 (1-pound) package frozen stir-fry vegetables and traditional teriyaki sauce meal starter 1/4 cup chopped macadamia nuts 1/4 cup coconut 4 cups hot cooked rice Heat oil in large skillet or wok over medium-high heat until hot. Add pork strips; cook and stir 5 to 6 minutes or until browned. Add coconut milk, pineapple and lime juice; mix well. Reduce heat to low; simmer 3 minutes, stirring occasionally. Add frozen sauce and vegetables from meal starter; mix well. Cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Stir in nuts and coconut. Serve over rice. Nutrition Per Serving: Calories 540; Protein 22g; Carbohydrate 65g; Fat 21g; Sodium 680mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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