Ingredients
1 pork tenderloin (1 pound)1 tablespoon plus 2 teaspoons canola oil, divided 1/4 teaspoon salt1/2 teaspoon crushed red pepper flakes, optional6 ounces uncooked multigrain angel hair pasta1 package (8 ounces) fresh sugar snap peas1 medium sweet red pepper, cut into thin strips1/3 cup reduced-sugar orange marmalade1/4 cup reduced-sodium teriyaki sauce1 tablespoon packed brown sugar2 garlic cloves, minced1 cup chopped peeled mango1/4 cup lightly salted cashews, coarsely chopped
Preparation
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.
Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork.
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. Add mango and cashews; heat through, stirring to combine. Serve with pasta.
