Serves 4 (serving size: 3/4 cup rice and 3/4 cup pork mixture)
Photo: Jennifer Causey
2 tablespoons canola oil
8 ounces pork tenderloin, trimmed and cut into 1/2-in.-thick pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons reduced-sodium soy sauce
2 teaspoons light brown sugar
1 tablespoon toasted sesame oil
1 cup chopped red bell pepper
2 cups snow peas, diagonally sliced
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon toasted sesame seeds
Est. added sugars 2g
How to Make It
Heat canola oil in a wok or large nonstick skillet over medium-high. Sprinkle pork with salt and black pepper. Add pork to pan; cook for 5 minutes or until browned, stirring frequently. Remove pork from pan.
Combine soy sauce and sugar in a small bowl, stirring with a whisk. Add sesame oil to pan; swirl. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Add pork, soy sauce mixture, and snow peas to pan; cook 1 minute, stirring frequently.
Heat rice according to package directions. Divide rice among 4 bowls; top evenly with the pork mixture and sesame seeds. Serve with lime wedges.