Pork and Okra Creole

Pork and Okra Creole is a great one-dish meal. It's packed with tons of flavor, is quick to make, and even quicker to clean up. Only one skillet is required. Canola oil aids in browning and tenderizing the pork, and it blends the flavors of the other ingredients.

Yield: 4 servings; serving size: 1 1/4 cups (310 mL) pork mixture and 1/2 cup (125 mL) cooked rice

Ingredients

• 2 tablespoons canola oil, divided 30 mL
• 12 ounces pork tenderloin, cut into 1/2 inch (1 cm) slices 350 g
• 1 cup diced onions 250 mL
• 1 medium green bell pepper, seeded and cut into 1 inch (2.5 cm) pieces
• 1 medium red bell pepper, seeded and cut into 1 inch (2.5 cm) pieces
• 2 medium garlic cloves, minced
• 6 ounces fresh or frozen and thawed okra, cut into 1/2 inch (1 cm) slices 170 g
• 1 (13.5 ounce./398 mL) can no-salt-added, diced tomatoes
• 1 1/2 teaspoon dried thyme leaves 7 mL
• 1/4 cup finely chopped parsley or green onion 60 mL
• 2 teaspoons Louisiana hot sauce 10 mL
• 1/2 teaspoon salt 2 mL
• 2 cups cooked brown rice 500 mL

Instructions

1. In a large skillet, heat 1 tablespoon (15 mL) canola oil over medium-high heat. Cook pork for 3 minutes or until slightly pink in center, stirring occasionally. Set aside on separate plate.
2. Heat remaining 1 tablespoon (15 mL) canola oil and cook onions and peppers for 4 minutes or until vegetables begin to lightly brown on edges. Stir in garlic and cook for 15 seconds, stirring constantly.
3. Stir in okra, tomatoes, thyme, and cooked pork. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes or until vegetables are just tender. Remove from heat.
4. Stir in parsley, hot sauce, and salt. Cover and let stand for 5 minutes to absorb flavors.
5. Serve the pork and okra mixture over rice.

Nutrition

Per serving: Calories 360 Total Fat 10g Saturated Fat 1.5g Cholesterol 55mg Carbohydrates 42g Fiber 6g Sugars 8g Protein 4g Sodium 420mg Potassium 806mg

Attribution

Recipe and photo used with permission from: CanolaInfo