Rainy day so cooking inside…have lots of veggies from our garden so we used those instead of the frozen vegetables…zucchini and summer squash…YUM!! this is a must add to your recipe box…
2 tablespoons olive oil
1½ pounds pork tenderloin, thinly slices, seasoned with salt and pepper
1 tablespoon Onion Onion™ Seasoning **
1 (16 ounce) package frozen California blend vegetables
½-¾ cup Bayou Bourbon Glaze **
3 cups cooked white or brown rice
3 green onions, thinly sliced
½ cup peanuts
**order at http://www.SimplyKimberS.com
In large skillet, heat oil over medium-high heat; add pork and Onion Onion™ Seasoning.
Stir-fry until no longer pink, about 4-5 minutes; remove from skillet. Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender. Stir in ½ cup Bayou Bourbon™ Glaze and pork. Simmer 3-5 minutes.
Serve over rice; drizzle remaining ¼ cup Bayou Bourbon™ Glaze over pork and rice, if desired. Garnish with green onions and peanuts.
Makes 6 servings. Serve with crusty bread.
Make ahead & freeze: Combine step 1 ingredients in a gallon freezer bag. Place Bayou Bourbon™ Glaze in a quart freezer bag. Place cooked rice in a quart freezer bag. Combine all bags in a gallon freezer bag. Seal well, label and freeze with vegetables. Thaw completely, leaving frozen vegetables in freezer until ready to use. Continue with step 2.