1 tablespoon cooking oil
1 pound pork tenderloin, cut into thin stri
1/2 medium onion, sliced
1 cup snap peas
2 small apples, sliced
5 tablespoons maple syrup, divided
3/4 cup balsamic vinaigrette dressing, divided
salt and pepper, to taste
2 cups cooked brown rice
Heat one tablespoon of cooking oil in a large wok or skillet.
Add pork and onions. Once pork is cooked through, remove from skillet And keep warm.
add rest of ingredients to skillet, reserving a few tablespoons of the syrup and 1/4 cup of the dressing. Stirfry until vegetables are tender, but still crisp.
Return meet to skillet. Add the last of the syrup and dressing, add salt and pepper, and heat through Before serving over rice.
This recipe works with chicken as well. You can substitute frozen stirfry vegetables in place of the snap peas and apples.
yields 4 servings
Recipe from Sweet Maple: Backyard Sugarmaking From Tap To Table, pg 158.