Price per serving for two: $3.47
You will need to buy one pound packaged pork tenderloin. I picked up one at ALDi for $3.55. One box of rice noodles ($1.89.) and one red and green fresh crisp bell pepper ($1.50).
Take from your pantry:
Red Pepper Flakes
Creamy Peanut Butter
Linguine Sized Rice Noodles
Grab your covered skillet and on a low flame melt in 3 tbs of coconut oil and the same of olive oil. I tend to go a bit heavier on the coconut oil for this recipe, which means generous 3 tbs. I slice up my red and green pepper and scoop them up into the skillet. To this, I add my seasoning of seal salt, garlic powder, and red pepper flakes, go easy on all seasoning as the teriyaki sauce has plenty of flavor on it own. Let this mixture cook for about 8 min. Then, add to the skillet, 1/4 cup of teriyaki sauce and one tbs of creamy peanut butter *note if it is salted then there is no need to add the sea salt when putting your seasonings in.
Next, turn up your flame to high and let this mixture start to sizzle and bubble. Now, take your pork tenderloin and slice into 1 inch medallions. Press down on the medallion side as you place them in the skillet having moved over your peppers. Cover and let cook for 12 min, on med. flame/heat. In the meantime, boil water, adding a pinch of salt, to cook your rice noodles. Keep an eye on the pork medallions and peppers, stirring occasionally.
Once the noodles are tender, drain and pour into a low lipped white serving dish. Then, pour out your medallions and peppers. You can garnish as you like using fresh parsley. I always put out teriyaki sauce and soy sauce on the table.
This is a sweet and savory dish if there ever was one. Good Eating and Blessings!