1 1/3 cups Dried orzo (about 8 ounces)
12 oz. Pork tenderloin or lean boneless pork
2 Tbsp. H-E-B canola oil
8 oz. Green beans bias-sliced into 1 1/2\\" pieces (2 cups)
1 Red sweet pepper cut into thin strips
2 Green onions bias sliced into 1/4\\" pieces
1 can (14 oz.) Unsweetened lite coconut milk
4 tsp. Bottled curry paste
2 tsp. sugar
2 Tbsp. Lime juice
Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes. Remove from skillet.
Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo
No Nutritional Information Available
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