Pork With Sugar Snap Peas

• 1 pound pork tenderloin, cut into 1/4-inch slices
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 10 ounces fresh or frozen sugar snap peas
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon molasses
• 1 tablespoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• Hot cooked rice

1. In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm.
2. In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.

pork tenderloin, olive oil, garlic, peas, soy sauce, white wine vinegar, molasses, fresh gingerroot, red pepper, rice

Taken from www.tasteofhome.com/recipes/pork-with-sugar-snap-peas/ (may not work)