Recipes Dixie Pork Stir-Fry 3.3 (4) 4 Reviews 6 Photos Seasoned strips of pork loin filet and quickly stir fried with onion, bell pepper, baby corn, and okra in this Southern-inspired one-pan dinner. Recipe by Smithfield® Published on July 7, 2015 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 tablespoon oil 1 Smithfield® Portobello Mushroom Marinated Fresh Pork Loin Filet, cut into thin strips 1 teaspoon dried thyme leaves ½ teaspoon minced garlic 1 medium sweet yellow onion, thinly sliced 1 medium red bell pepper, thinly sliced 1 (10 ounce) package frozen baby cob corn, thawed and drained 1 (10 ounce) package frozen sliced okra, thawed and drained 2 tablespoons chopped fresh parsley 1 dash Hot pepper sauce Directions Heat oil in large skillet over medium-high. Stir-fry pork strips, thyme and garlic until pork is browned. Add onion, red pepper, corn and okra; stir-fry until onion is tender-crisp. Stir in parsley and, if desired, hot sauce. I Made It Print Nutrition Facts (per serving) 375 Calories 14g Fat 30g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 375 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 21% Cholesterol 85mg 28% Sodium 460mg 20% Total Carbohydrate 30g 11% Dietary Fiber 5g 19% Total Sugars 6g Protein 37g Vitamin C 62mg 312% Calcium 78mg 6% Iron 2mg 9% Potassium 479mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved