- Cut tenderloin lengthwise in half; cut each half crosswise into thin slices.
- In a medium bowl, toss pork, 1 tablespoon oil, salt and red pepper flakes.
- In a large nonstick skillet over medium-high heat, add half of pork; stir-fry 2-3 minutes or just until browned.
- Remove from pan; repeat with remaining pork.
- Set aside.
- Add remaining oil and stir-fry snap peas and red pepper for 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.
Serves 4.
Approximate Nutrient Analysis per serving (Not including salt to taste):
380 calories, 13 g fat, 2 g saturated fat, 55 mg cholesterol, 800 mg sodium, 39 g carbohydrate, 3 g fiber, 32 g sugar, 28 g protein
