I had no idea what I was going to do with the pork tenderloin I had thawed out for dinner, so I started looking through my refrigerator to see what ingredients I had on hand. I found some vegetables and then remembered that I just got a box of Ancient Grains quinoa linguine. Here’s what I came up with…

Sauce Ingredients:

• 1/4 cup fat-free chicken broth
• 1/4 cup wheat-free tamari sauce
• 2 tsp. toasted sesame oil
• 2 tsp. vice wine vinegar
• 1 tsp. sugar

Lo Mein Ingredients

• 2 tbsp. grapeseed oil
• 1 green bell pepper, julienned
• 12 oz. lean pork tenderloin, sliced in very thin strips
• 2 cups fresh mushrooms, sliced
• 1 1/2 cups snow or snap peas
• 4 green onions, chopped
• 3 cloves garlic, minced
• 1 tbsp. fresh ginger, minced or grated
• 8 ounces gluten-free linguine, cooked per box directions

Directions

Mix all the sauce ingredients and set aside. In a large skillet or wok, heat oil over medium high heat. Add pork; cook in small batches, turning to brown both sides. Remove to plate. Add bell pepper and saute 2-3 minutes, then add the rest of the vegetables, garlic, and ginger. Saute 2-3 minutes more. Add cooked linguine, pork, and sauce; stir fry until heated through, 1-2 minutes. Serve immediately. Serves 4-5.

Nutritional Information

I found a great food calculator online that enables me to determine this info.

• Calories per serving: 505.3
• Total Fat: 17.4
• Saturated Fat: 2.9
• Cholesterol: 68.3
• Sodium: 1159
• Total Carbs: 54.7
• Dietary Fiber: 7.9
• Sugars: 5.8
• Protein: 33.2