Because pork tenderloin is so lean, flash-cooking it in this spicy stir-fry keeps it very tender.

2 tablespoons lower-sodium soy sauce
2 teaspoons honey
1 teaspoon Asian chili-garlic sauce*
3 garlic cloves, minced
3 teaspoons dark sesame oil, divided
1 lb. sugar snap peas (6 cups)
1 yellow bell pepper, thinly sliced
1 lb. pork tenderloin, cubed (1 inch)
1/4 cup dry-roasted peanuts, coarsely chopped

1. Whisk soy sauce, honey, chili-garlic sauce and garlic in small bowl.

2. Heat large nonstick skillet over high heat until hot. Add 2 teaspoons of the oil; heat until hot. Stir-fry peas 2 minutes. Add bell pepper; stir-fry 3 minutes. Remove from skillet.

3. Heat remaining 1 teaspoon oil in same skillet over high heat until hot. Stir-fry pork 1 minute. Stir in soy sauce mixture; cook 1 minute or until pork is pale pink in center. Return vegetables to skillet; cook 1 minute or until hot. Sprinkle with peanuts.

TIP *Look for chili-garlic sauce in the Asian section of supermarkets.

4 (scant 2-cup) servings

PER SERVING: 290 calories, 12.5 g total fat (2.5 g saturated fat), 28.5 g protein, 17 g carbohydrate, 50 mg cholesterol, 415 mg sodium, 4 g fiber