1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
STIR in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.
ADD onions; cook 1 min.
For extra browning of the cooked pork, sprinkle meat strips with 1 tsp. cornstarch before stir-frying.
Serve over hot cooked rice
For a Thai kick - serve with lime and cilantro.