2 tsp. Vegetable oil

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices

2 clove garlic, crushed with press

1 package (10 ounces) frozen baby peas

3 T. reduced-sodium soy sauce

2 T. seasoned rice vinegar

1 T. fresh ginger, peeled and grated

1 T. mild molasses

1/4 tsp. crushed red pepper

 

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.