Pork & Mango Stir-Fry

Ingredients · for 4 (scales to your household)

• 1 lb Pork tenderloin $5.90
• 1 tablespoon Canola oil $0.05
• 1/4 teaspoon Salt $0.01
• 1/2 teaspoon Crushed red pepper flakes $0.05
• 6 ounces Uncooked multigrain angel hair pasta $1.15
• 1 package Sugar snap peas $2.64
• 1 Sweet red pepper $0.88
• 1/3 cup Reduced-sugar orange marmalade $0.83
• 1/4 cup Reduced-sodium teriyaki sauce $0.88
• 1 tablespoon Packed brown sugar $0.05
• 2 Garlic cloves $0.06
• 1 cup Mango $0.42
• 1/4 cup Salted cashews, coarsely chopped $0.47

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions.
2. Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
3. Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.