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This colorful stir-fry makes a satisfying lot-fat meal. Serve with hot cooked rice and warm corn muffins.

Dixie Stir-Fry

1 pound pork tenderloin, cut into stir-fry strips
1 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 clove garlic, crushed
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 (10-ounce) package frozen baby cob corn, thawed, drained
1 (10-ounce) package frozen sliced okra, cooked, drained
2 tablespoons chopped fresh parsley
Hot pepper sauce, to taste

1. In small bowl stir together thyme, salt and pepper, use to season pork.
2. Heat oil in large skillet over medium-high heat. Add pork and garlic; stir-fry 3 to 4 minutes or until pork is tender.
3. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes.
4. Stir in okra, parsley and hot pepper sauce, heat through.

Serves 4.

Wine suggestion: Serve with a chilled Gewurztraminer.

Nutrition Facts
Calories 280 calories
Protein 28 grams
Fat 9 grams
Sodium 400 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 26 grams
Fiber 5 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.