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Servings: 4 servings

Prep Time: 20

Cook Time: 20


2 tablespoons vegetable oil, divided

1 pound boneless tenderloin, cut in 3/4-inch cubes

1 large onion, cut in half lengthwise and thinly sliced

1 small carrot, shredded

1 clove garlic, minced

1 tablespoon curry powder

1 package (8-ounces) frozen sugar snap peas

1 Granny Smith or Macintosh apple, cut into thin wedges

1 can (6 ounces) frozen apple juice concentrate, thawed

2 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce

1/4 cup nonfat sour cream

Cooked rice (optional)


Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; cook and stir 5 minutes or until browned. Transfer to platter; set aside. Heat remaining 1 tablespoon oil in same saucepan. Add onion, carrot and garlic; cook and stir until tender. Stir in curry powder; cook 1 minute.

Return pork to skillet; stir in sugar snap peas, apple, apple juice concentrate and Frank's RedHot Sauce. Bring to a boil. Reduce heat to low; cook, uncovered, 5 minutes or until pork is no longer pink in center and peas and apple are tender. Stir in sour cream. Serve with rice, if desired.


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