|Dark sesame oil||2 Teaspoon|
|Pork tenderloin||1 Pound, cut into 1-inch pieces (1 Tenderloin)|
|Minced peeled fresh ginger||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Red bell pepper||1 , cut into strips|
|Picante sauce||1⁄3 Cup (5.33 tbs)|
|Natural peanut butter||2 Tablespoon (Such As Smucker's)|
|Low sodium soy sauce||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
1. Heat oil in a nonstick skillet over medium-high heat. Add pork, ginger, and garlic; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add picante sauce, peanut butter, and soy sauce; stir-fry 3 minutes or until pork loses its pink color and sauce is thick.
2. Transfer pork and rice to individual plates and top with green onions.