Food > Recipe Directory > Courses/Meal Type > Main Course > Pork Tenderloin with Tofu and Green Peppers

Pork Tenderloin with Tofu and Green Peppers Recipe

Pork Tenderloin with Tofu and Green Peppers

Homemakers Best Tested
By
Andrew Chase
Heart-healthy eating recommendations suggest that you include plant protein–rich selections, such as soybeans and legumes, while reducing animal protein in your diet. It's an easy task in a dish like this. Soy foods, such as tofu, offer a variety of cardiovascular benefits thanks to the mix of components in the soybean, including unsaturated fat and a combination of soy protein and isoflavones. Isoflavones are thought to act as phytoestrogens, or compounds that act like human estrogen.

Ingredients

12 oz  (375 g)  pork loin or tenderloin, cut in 1/2-inch/1 cm cubes
1/2 tsp  (2 mL)  grated gingerroot
1/4 tsp  (1 mL)  black pepper
1 tbsp  (15 mL)  peanut or canola oil
1/2 cup  (125 mL)  natural or blanched whole almond
3 cloves garlic, minced
2 red hot peppers, cut in 1/2-inch/1 cm long pieces
1 green sweet pepper, cut in 1/2-inch/1 cm pieces
2 tsp  (10 mL)  miso paste
Half pkg (425 to 454 g pkg) regular tofu, cut into 1/2-inch/1 cm cubes
3 green onions, cut in 1/2-inch/1 cm long pieces
1/2 cup  (125 mL)  homemade or low-sodium chicken or vegetable stock
1 tsp  (5 mL)  cornstarch

Preparation

Mix together pork, ginger and black pepper; set aside.

In nonstick skillet, heat oil over medium-high heat; fry almonds, stirring often, until lightly toasted. Remove with slotted spoon; set aside.

Add pork mixture to pan; sauté until seared. Stir in garlic, hot peppers and green pepper; sauté for 1 minute. Add miso paste and fry until dissolved in oil. Stir in tofu and green onions; pour in stock and simmer, stirring often, until just a hint of pink remains in centre of pork, 2 to 3 minutes.

Stir in reserved almonds. Dissolve cornstarch in 1 tbsp/15 mL water and stir into pan; boil for 30 seconds.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 306
Protein 28 g
Fat (total) 18 g
Sat. Fat 3 g
Carbohydrate 10 g
Fibre 4 g
Cholesterol 52 mg
Sodium 172 mg
Calcium 13 % RDI
Iron 19 % RDI
Vitamin A 7 % RDI
Vitamin C 58 % RDI
Folate 20 % RDI

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Source

Homemakers Magazine: February/March 2008

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