Pork with Pineapple and Peppers
Source of Recipe
WW
Recipe Introduction
servings 4
points 4
List of Ingredients
3/4 lb pork tenderloin, trimmed of all visible fat and sliced into 1/4-inch strips
2 tsp curry powder
1 tsp ground coriander
2 tsp canola oil
2 garlic cloves, minced
2 tsp minced peeled fresh ginger
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 (8-oz) can unsweetened pineapple chunks in juice
2 tbsp honey
1/2 tsp salt
1 tbsp chopped fresh cilantro
Recipe
Combine the pork, curry powder, and coriander in a large bowl; set aside.
Heat a large nonstick skillet over medium-high heat. Swirl in 1 tsp of the oil, then add the garlic and ginger. Cook 30 seconds, and then add the green and red peppers and continue cooking, stirring occasionally, until softened, 4-5 minutes. Transfer to a plate and keep warm.
Return the skillet to the heat and add the remaining 1 tsp oil. Add the pork mixture and cook, stirring occasionally, until beginning to brown, 3-4 minutes. Add the pineapple chunks and their juice, and the honey. Cook 2 minutes, stirring occasionally. Stir in the peppers and salt, and cook until hot, 2 minutes. Remove from the heat and stir in the cilantro.
NUTRITIONAL INFO:
H.U: 4 per serving
218 calories, 6g fat, 1g sat fat, 54 mg chol, 332 mg sodium, 22g carb, 2g fiber, 20g protein, 29 mg calcium
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