1 cup (4-oz.) carrot sticks, about 1/4inch thick by 3 1/2inches long
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. Serve 4 cups of the pork mixture. Reserve remaining pork mixture (about 2 cups) forDouble-Time Pork Stuffed Potatoes recipe.
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. Serve 4 cups of the pork mixture. Reserve remaining pork mixture (about 2 cups) forDouble-Time Pork Stuffed Potatoes recipe.
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.