Pork & Mango Stir-Fry

• 1 pork tenderloin (1 pound)
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes, optional
• 6 ounces uncooked multigrain angel hair pasta
• 1 package (8 ounces) fresh sugar snap peas
• 1 medium sweet red pepper, cut into thin strips
• 1/3 cup reduced-sugar orange marmalade
• 1/4 cup reduced-sodium teriyaki sauce
• 1 tablespoon packed brown sugar
• 2 garlic cloves, minced
• 1 cup chopped peeled mango
• 1/4 cup lightly salted cashews, coarsely chopped

1. Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions.
2. Place a
3. over medium-high heat. Add half of the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
4. Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan and add mango and cashews; heat through, stirring to combine. Serve with pasta.

pork tenderloin, canola oil, salt, red pepper, pasta, fresh sugar snap peas, sweet red pepper, teriyaki sauce, brown sugar, garlic, mango, cashews

Taken from www.tasteofhome.com/recipes/pork-mango-stir-fry/ (may not work)