Pork: 3 pt. Sweet & Sour Pork
Source of Recipe
manon
List of Ingredients
12 ozs pork tenderloin, cut into thin strips
1 cup bite-sized pineapple cubes (if using canned, reserve liquid for sauce - I would use natural juice)
1 cup thinly sliced green bell pepper
1 cup thinly sliced white onion
Marinade
2 tbsp rice vinegar (see Rice Vinegar)
2 tbsp low-sodium soy sauce
2 tbsp minced fresh ginger
Sauce
1/2 cup pineapple juice (use reserves if you have it from the canned pineapple)
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 tsp cornstarch Recipe
Combine the marinade ingredients in a bowl. Add the pork, toss to coat, and marinate in the refrigerator for 30 minutes. In another small bowl, combine the sauce ingredients and mix well. Set aside.
Lightly coat a nonstick wok or frying pan with nonstick cooking spray and place over medium-high heat. Add the pork and stir-fry until it is no longer pink (3-4 minutes). Transfer the pork to a bowl and set aside.
Recoat the pan with nonstick cooking spray and reduce the heat to medium. Add the bell pepper and onion, and saut� until they begin to soften (2-3 minutes). Return the cooked pork to the pan along with pineapple and sauce. Bring the ingredients to a boil, then remove the pan from the heat. Serve hot over rice (additional Points for rice).
Serves 4.
PER SERVING: 154 Calories, 2.5 g Total Fat, 43 mg Cholesterol, 188 mg Sodium, 15.7 g Total Carbohydrate, 1.5 g Dietary Fiber, 15.1 g Protein
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