Pork and Stir-Fried Vegetables

Ingredients:

3 to 4 lb. center cut pork loin roast

Garlic powder

Pepper

2 tbsp oil

1 garlic clove, minced

¼ tsp ginger

2 cups carrots, strips

2 cups green or red bell pepper, strip

2 cups zucchini, strip

¼ cup water

¼ to ½ tsp salt

Procedure:

Pre-heat oven to 325°F; rub roast with garlic powder and pepper, place on rack in shallow roasting pan. Insert meat thermometer in center roast. Roast at 325°F until meat thermometer registers 170°F about 1 ½ to 2 hours.

When meat is done, remove from oven. Cover; let stand while preparing vegetables. In wok or large skillet, heat oil over high heat; add garlic and ginger. Stir-fry carrots, green pepper and zucchini for 2 minutes. Add water; cover and simmer 2 to 3 minutes or until crisp and tender. Sprinkle vegetables with salt. Serve immediately with roast.