The lemon and ginger sauce is both tangy and sweet–just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta.
8 oz. angel hair pasta
1 lb. pork tenderloin
1 tbs. cornstarch
1 tbs. vegetable oil
6 oz. sugar snap peas
1 sweet red pepper cut into 1/4-inch wide slices
1/4 – 1/2 cupfresh lemon juice (to taste)
2 tbs.bottled chili sauce
1 tsp.grated lemon rind
1 tsp.grated fresh ginger
Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.
Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.
Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.
In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.