Dixie Pork Stir-Fry

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

By Smithfield(R)

Gallery
2 more images

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in large skillet over medium-high. Stir-fry pork strips, thyme and garlic until pork is browned.

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  • Add onion, red pepper, corn and okra; stir-fry until onion is tender-crisp.

  • Stir in parsley and, if desired, hot sauce.

Nutrition Facts

Per Serving:
375 calories; protein 36.6g 73% DV; carbohydrates 29.6g 10% DV; fat 14.4g 22% DV; cholesterol 85mg 28% DV; sodium 459.9mg 18% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 4 stars
10/11/2015
I have never seen frozen baby corn so I used can and I chose to use fresh okra from my garden. The Smithfield portobello pork loin was excellent and not overly salty like others I've had in the past. The hot sauce was a must in my opinion or else it would have been a little bland. This was super simple and quick and the possibilities for the loins are endless. Read More

Most helpful critical review

thedailygourmet
Rating: 1 stars
10/21/2015
I'm an Allstar and this was a brand sponsored recipe we could select to make. I had no qualms about the ingredients used but it lacked any flavor entirely. There also was no "wow" factor. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
thedailygourmet
Rating: 1 stars
10/21/2015
I'm an Allstar and this was a brand sponsored recipe we could select to make. I had no qualms about the ingredients used but it lacked any flavor entirely. There also was no "wow" factor. Read More
Helpful
(2)
Soup Loving Nicole
Rating: 4 stars
10/11/2015
I have never seen frozen baby corn so I used can and I chose to use fresh okra from my garden. The Smithfield portobello pork loin was excellent and not overly salty like others I've had in the past. The hot sauce was a must in my opinion or else it would have been a little bland. This was super simple and quick and the possibilities for the loins are endless. Read More
Cathy Chace
Rating: 5 stars
09/08/2015
Our family truly enjoyed this recipe. 4 people chowed down the whole thing! It was quick and easy to make too!! My kids are freaked out by the baby corn cobs so I substituted canned corn niblets. I also added some salt. All in all a fantastic recipe that I will use often!!!!! Read More
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Bibi
Rating: 3 stars
10/20/2015
The pork itself is very tasty. I browned it all but did not toss it all in the dish at the end. Happily I think the slices may easily be re-purposed into sandwiches with the addition of some barbecue sauce and/or other condiments. Now to the problems with the combination. Frozen baby corn is not part of the line-up at any of the grocers in town so I had to use the canned product as well which I often omit from Asian recipes. Other than the visual aspect it did not add to the overall flavor profile. I used an orange bell pepper instead of red because that is what I had on hand. I added about 1/2 cup of chicken stock to the vegetables to keep the minced garlic from burning and I wish I had added more along with some additional seasoning. But that's the problem. Is this an Asian dish with okra and thyme added or is this a Southern dish with baby corn added? What seasoning to add? For me I think this should go all out Asian with the usual associated flavors of soy sauce ginger sesame oil and maybe some sherry for a bit of sweetness. Read More
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