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- 1 1/3 cups dried orzo (about 8 ounces)
- 12 ounces pork tenderloin or lean boneless pork
- 2 tablespoons cooking oil
- 8 ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
- 1 red sweet pepper, cut into thin bite-size strips
- 2 green onions, bias-sliced into 1/4-inch pieces
- 1 ounce can unsweetened lite coconut milk
- 4 teaspoons bottled curry paste
- 2 teaspoons sugar
- 2 tablespoons lime juice
1. Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
2. Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
3. 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.
4. Makes 4 servings
- A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.
- Servings Per Recipe 4,
- cal. (kcal) 502,
- Fat, total (g) 17,
- chol. (mg) 50,
- sat. fat (g) 5,
- carb. (g) 57,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 4,
- pro. (g) 29,
- vit. A (IU) 2430,
- vit. C (mg) 90,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 125,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 447,
- Potassium (mg) 558,
- calcium (mg) 40,
- iron (mg) 5,
- Vegetables () 2,
- Starch () 3,
- Lean Meat () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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