1 Smithfield® Pork Tenderloin, cut into 1-inch pieces
2 tbsp. Dijon mustard
1 tsp. dried tarragon or thyme leaves
3 tbsp. olive oil, divided
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 1/4inch thick by 3 1/2inches long
2 tsp. hot sauce, optional
Combine pork, 2 tablespoons oil, mustard and tarragon in medium bowl; stir until well coated.
Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
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.
Combine pork, 2 tablespoons oil, mustard and tarragon in medium bowl; stir until well coated.
Heat large nonstick skillet over medium-high. Stir-fry pork for 10 minutes or until browned and cooked through; set aside on separate plate.
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.
This is a rich and full-bodied red meant for equally challenging and bold dishes. With black currant, black tea and vanilla notes, this dark, rich wine complements dishes overflowing in protein and rich flavors such as hearty stews, ribs and sauces.