20-Minute Cranberry Orange Stir Fry
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 2 Tbsp olive oil, divided
  • 1¼ lb fresh pork tenderloin, cut into bite size pieces
  • 1 Tbsp fresh ginger root, minced
  • 2 small bunches broccoli florets, thick stems removed
  • 1¼ cups sweet Thai chili sauce
  • ⅓ cup low-sodium soy sauce
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 cup fresh cranberries
  • 3 clementines, peeled and sectioned
  • handful of fresh cilantro, chopped
  • ½ cup cashews, toasted
Instructions
  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the pork and cook for 4-5 minutes, stirring once or twice until browned all over; transfer to a plate and set aside.
  2. Return the skillet to the cook top and heat remaining 1 tablespoon oil with the ginger, cooking for 30-60 seconds, or until fragrant. Add the broccoli florets and cook for 5 minutes or until tender.
  3. Add the sweet Thai chili sauce, soy sauce, cinnamon, ginger, and cranberries, along with the cooked pork. Bring the the mix to a boil and cook until thickened and the cranberries burst, about 5-8 minutes.
  4. Remove from the heat and stir in the clementines and cilantro. Top with toasted cashews and serve hot.
Nutrition Information
Serving size: ~1 cup Calories: 378 Fat: 10.8 Carbohydrates: 46 Sugar: 32 Sodium: 948 Fiber: 2.7 Protein: 22.8 Cholesterol: 46
Recipe by Prevention RD at https://preventionrd.com/20-minute-cranberry-orange-stir-fry-weekly-menu/