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Chinese Pork Bake

Makes: 4 to 6 servings
Prep 30 mins Bake 350°F 35 mins
Chinese Pork Bake
Ingredients
  • 1  pound  boneless pork loin
  • 1/4  cup  all-purpose flour
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  vegetable oil
  • 1 16  ounce package  frozen pepper and onion stir-fry vegetables, thawed
  • 1 10 3/4 ounce can  condensed cream of mushroom soup
  • 1 4  ounce can (drained weight)  sliced mushrooms, drained
  • 2  tablespoons  soy sauce
  • 1/4  teaspoon  ground ginger
  • 1 3  ounce package  Oriental-flavor ramen noodles
  • 1/4  cup  slivered almonds
Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a medium bowl, combine flour and pepper. Add meat, half at a time, tossing gently to coat.

2. In a large skillet, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown (add additional oil, if necessary). Return all of the meat to skillet. Stir in stir-fry vegetables, soup, mushrooms, soy sauce, and ginger.

3. Meanwhile, cook noodles in boiling water about 3 minutes or just until tender; drain. Stir cooked noodles into meat mixture; stir in the seasoning packet from noodles. Transfer mixture to the prepared casserole. Sprinkle with almonds.

4. Bake, uncovered, about 35 minutes or until heated through. Makes 4 to 6 servings.

Nutrition Facts (Chinese Pork Bake)
  • Servings Per Recipe 4,
  • cal. (kcal) 530,
  • Fat, total (g) 28,
  • chol. (mg) 63,
  • sat. fat (g) 7,
  • carb. (g) 34,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 35,
  • vit. A (IU) 972,
  • vit. C (mg) 17,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1592,
  • Potassium (mg) 542,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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