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Apricot-Glazed Pork

Serves: 4

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   1 tablespoon chili oil
   1 pound pork tenderloin, cut into 2x2x1/4-inch slices
   1 (16-ounce) bag frozen broccoli cauliflower and carrots
   3 tablespoons apricot preserves
   1 tablespoon black beans sauce


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Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.
1 Serving: Calories 230 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 65mg; Sodium 120mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 26g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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