Pork With Sugar Snap Peas

Servings:

4

Ready In:

25 minutes

Prep Time:

10 minutes

Cook Time:

15 minutes

Wait Time:

0 minutes

Spiciness:

2/5

Ingredients

• 1 (pound) pork tenderloin, cut into 1/4-inch-thick slices
• 2 (clove) garlic, minced
• 2 (teaspoon) olive or canola oil
• 10 (ounce) fresh or frozen sugar snap peas
• 3 (tablespoon) soy sauce (wheat free tamari for gluten free)
• 1 (tablespoon) dark brown sugar
• 3/4 (teaspoon) ground ginger

Directions

1. In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, brown sugar, and ginger for 4 minutes or until peas are crisp. Can be served over rice.

Biscuits and Gravy Casserole

Ingredients:
1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

Cook sausage in 10" Skillet, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl, whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a stoneware rectangle baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.