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Ingredients
| pork tenderloin: 1 lb (thinly sliced) |
| carrots: 4 (thinly sliced) |
| salted butter: 3 Tbl (or margarine) |
| celery: 3 stalks (thinly sliced) |
| onions: 1 (thinly sliced) |
| honey: 3 Tbl |
| liquid smoke: 1 tsp |
| garlic: 1 clove (minced) |
| ground ginger: 1/4 tsp |
| fresh sage (chopped): 1/4 tsp (rubbed) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Honey Pork and Carrots
Credit: AllRecipes
User rating:
"Susan Morrissey's tangy island-inspired entree is both smoky and sweet. 'Guests love it,' says the St. Croix, Virgin Islands reader. 'Since everything cooks together, there's little to clean up.'"
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Prep Time
15 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
Directions
- In a skillet or wok, stir-fry pork and carrots in butter for 5-6 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the pork is no longer pink and the vegetables are tender, stirring occasionally.