Puff pastry shells are filled with a flavorful combination of seasoned sliced pork tenderloin and fresh vegetables to make a refined, Asian-inspired dish.
cost per recipe: $16.40
The price is determined by the national average.
cups Swanson® Vegetable Broth
tablespoon soy sauce
tablespoons vegetable oil
pound boneless pork tenderloin, cut into very thin strips
cup fresh asparagus, cut into 2-inch pieces
cup green pepper or red bell pepper strips
cup carrot slices
cup snow peas
cup sliced onion
teaspoon garlic powder or 1 clove garlic, minced
teaspoon ground ginger
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and stir-fry until well browned. Remove the pork from the skillet.
Heat the remaining oil in the skillet. Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Cook until the pork is cooked through. Spoon the pork mixture into the pastry shells.