Spicy Skillet Pork with Veggies

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Serves: 4 (plus leftovers)


  • 1 Smithfield® Original Recipe Pork Loin Filet, cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon or thyme leaves
  • 1 large red onion, cut into 1-inch cubes
  • 1 large red bell pepper, cut in 1-inch cubes
  • 1 cup (4 oz.) carrot sticks, about 1/4-inch thick by 3 1/2-inches long
  • 2 to 3 teaspoons hot pepper sauce, optional


  1. Combine pork, 2 tablespoons oil, mustard and tarragon in medium bowl; stir until well coated.
  2. Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
  3. Heat remaining 1 tablespoon oil in skillet, cook onion, pepper and carrots for 8 minutes or until tender-crisp, stirring occasionally. Return pork and any accumulated juices to skillet; cook 1 minute until heated through. Stir in hot sauce if desired. Serve 4 cups of the pork mixture. Reserve remaining pork mixture (about 2 cups) for "Double-Time Pork Stuffed Potatoes" recipe.