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Gingered Pork and Vegetable Shells

By: Campbell's Kitchen

"Pepperidge Farm® Puff Pastry Shells are baked then filled with a combination of sliced pork tenderloin, fresh vegetables, ginger, garlic and soy sauce for a refined, Asian-inspired main-dish. "

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Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Shells
1 pound boneless pork tenderloin
2 tablespoons cornstarch
1 (14 ounce) can Swanson® Vegetable Broth
1 tablespoon soy sauce
2 tablespoons vegetable oil
5 cups cut up fresh vegetables *
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger

Directions

Bake pastry shells according to package directions.
Slice pork into very thin strips. Mix cornstarch, broth and soy.
Heat 1 tablespoon oil in skillet. Add pork and stir-fry until browned. Remove pork.
Heat remaining oil in skillet. Add vegetables, garlic powder and ginger. Stir-fry until vegetables are tender-crisp.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.

Footnotes

Tip: *Use a combination of asparagus cut in 2 inch pieces, green or red pepper strips, carrot slices, snow peas and sliced onions.
For Gingered Chicken & Vegetables, substitute 1 pound boneless chicken breasts for pork.

Nutritional Information

Amount Per Serving Calories: 506 | Total Fat: 31g | Cholesterol: 42mg Powered by ESHA Nutrient Database

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