Leftover Pork Tenderloin Stir Fry

By Kathryn Washburn Breighner

I had a large piece of leftover grilled pork tenderloin and a lot of fresh vegetables. Together, they made quite a delicious and easy dish.

What I had to use for this dish:

2 c chopped pork tenderloin, cooked
1 red pepper, sliced into long, thin strips
1 green pepper, sliced into long, thin strips
diced hot pepper to taste
1 medium onion, sliced from top to bottom
1/2 c carrots, sliced thin in 2" strips
1 clove of garlic, minced
2 T olive oil
1/2 c pepper jelly--I used some that I had made
salt and pepper
1/2 fresh parsley

Heat the oil and add the peppers, onion, carrots, and garlic. Saute over med-high heat until the veggies begin to soften but are still crisp. Add the pepper jelly, salt and pepper and 1/2 of the parsley and stir for 1 minute. Add the chopped pork and stir until the pepper jelly begins to simmer.

I served this on rice that had been cooked with Penzey's pork base and topped it with the remaining parsley. Only one word for this dish: Gone!