Pecan and Sweet Potato Side Recipe
A simple but tasty stir-fry if you're looking for some sweetness built into your main course.
Servings 4 people
Calories 332kcal
Cost 12
Ingredients
- 1.5 lbs. pork tenderloin cut into chunks
- 1 big bell pepper chopped
- 1 onion chopped
- 20 oz. pineapple cut into chunks
- ¼ cup coconut aminos
- ¼ cup fresh pineapple juice
- 1 thumb-size knob of ginger minced
- 2 garlic cloves minced
- 1 tbsp. tapioca starch optional
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a large skillet placed over high heat.Cooking fat
- Stir-fry the pork for about 5 minutes, remove from the heat, and set aside.1.5 lbs. pork tenderloin
- Add the garlic, ginger, and onion to the skillet and cook until fragrant (about 2 minutes).1 onion, 1 thumb-size knob of ginger, 2 garlic cloves, Sea salt and freshly ground black pepper
- Add the bell pepper and pineapple to the skillet and cook until it starts to soften but is still crunchy.1 big bell pepper, 20 oz. pineapple
- Pour in the coconut aminos and the pineapple juice.¼ cup coconut aminos, ¼ cup fresh pineapple juice
- Return the pork to the skillet and stir until everything is well coated and heated through.
- If needed, stir in some tapioca starch to thicken the sauce.1 tbsp. tapioca starch
Nutrition
Calories: 332kcal | Carbohydrates: 32g | Protein: 37g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 432mg | Potassium: 959mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1019IU | Vitamin C: 110mg | Calcium: 42mg | Iron: 2mg