1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound pork tenderloin, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1-8 oz package frozen baby cob corn, thawed, drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh celery heart leaves
1-2 drops hot pepper sauce
1 cups hot cooked rice

In small bowl, combine thyme, salt and pepper.  Blend well.  Set aside.  Cut pork tenderloin lengthwise into quarters.  Cut each quarter into 1/4-inch slices.  Sprinkle pork slices with seasoning mixture.  Heat in oil in large skillet over medium-high heat.  Add pork slices and garlic.  Stir-fry 3 to 4 minutes or until pork is tender.  Add onion, red pepper and corn.  Stir-fry for an additional 3 to 4 minutes.  Stir in okra, parsley, celery leaves and hot pepper sauce.  Cook just until mixture is hot, stirring frequently.  Serve with hot cooked rice.
Servings:  4
Preparation time:  20 minutes

Nutritional per serving:
Calories:  360
Sodium:  206 mg
Protein:  31 gm
Cholesterol:  67 mg
Fat:  8 gm

Source:  National Pork Producers Council