Pork Stir Fry with Peppers and Baked Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pork Stir Fry with Peppers and Baked Potato

YOUR SOLIN GENERATED RECIPE

Pork Stir Fry with Peppers and Baked Potato

Enjoy a light yet satisfying dinner featuring lean pork stir-fried with vibrant bell peppers, accented with aromatic garlic and ginger, paired with a perfectly baked potato. This dish offers a balanced blend of lean protein and wholesome carbohydrates in a simple, flavorful preparation.

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NUTRITION

316kcal
Protein
31.2g
Fat
6.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Pork Tenderloin

1 medium Red Bell Pepper

1 small Baking Potato

1/2 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat the oven to 400°F and wash the small potato; prick it with a fork before placing it on a baking sheet.

  • 2

    Bake the potato for approximately 45 minutes or until tender.

  • 3

    While the potato bakes, slice the pork tenderloin into thin strips for quick cooking.

  • 4

    Julienne the red bell pepper and mince the garlic and ginger.

  • 5

    Heat half a teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the garlic and ginger, sauté briefly until fragrant.

  • 7

    Add the pork strips to the skillet and stir fry until lightly browned, about 4-5 minutes.

  • 8

    Toss in the red bell pepper and continue to stir fry for an additional 2-3 minutes until the pepper starts to soften but still retains some crunch.

  • 9

    Stir in the low-sodium soy sauce to coat the ingredients and cook for another minute.

  • 10

    Plate the pork stir fry alongside the baked potato. Slice the potato open to reveal the steamy, tender interior and serve.

Pork Stir Fry with Peppers and Baked Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pork Stir Fry with Peppers and Baked Potato

YOUR SOLIN GENERATED RECIPE

Pork Stir Fry with Peppers and Baked Potato

Enjoy a light yet satisfying dinner featuring lean pork stir-fried with vibrant bell peppers, accented with aromatic garlic and ginger, paired with a perfectly baked potato. This dish offers a balanced blend of lean protein and wholesome carbohydrates in a simple, flavorful preparation.

NUTRITION

316kcal
Protein
31.2g
Fat
6.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Pork Tenderloin

1 medium Red Bell Pepper

1 small Baking Potato

1/2 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Preheat the oven to 400°F and wash the small potato; prick it with a fork before placing it on a baking sheet.

  • 2

    Bake the potato for approximately 45 minutes or until tender.

  • 3

    While the potato bakes, slice the pork tenderloin into thin strips for quick cooking.

  • 4

    Julienne the red bell pepper and mince the garlic and ginger.

  • 5

    Heat half a teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the garlic and ginger, sauté briefly until fragrant.

  • 7

    Add the pork strips to the skillet and stir fry until lightly browned, about 4-5 minutes.

  • 8

    Toss in the red bell pepper and continue to stir fry for an additional 2-3 minutes until the pepper starts to soften but still retains some crunch.

  • 9

    Stir in the low-sodium soy sauce to coat the ingredients and cook for another minute.

  • 10

    Plate the pork stir fry alongside the baked potato. Slice the potato open to reveal the steamy, tender interior and serve.