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Smoky Mexican Pork Stir Fry

Source of Recipe

Diabetic Cooking Magazine - 2002
Smoky Mexican Pork Stir Fry
Diabetic Cooking 2002

Exchanges
WW Points
Serves: 4

1 small pork tenderloin (about 12 ounces)
2 slices lean bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrated in warm water if dried), 'chopped'
1 tablespoon vegetable oil
1 teaspoon ground cumin 1 teaspoon dried oregano
2 cloves garlic, crushed
1 small onion, cut in half and thinly sliced
1 red or green bell pepper, cut into thin strips
3 cups coarsely chopped romaine or iceberg lettuce

Slice pork tenderloin in half lengthwise, then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl, set aside.

Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium high heat. Add the bell pepper and onion, stir-fry 2 to 3 minutes or until crisp tender. Remove and reserve.

In same skillet stir-fry the pork, bacon and chile for 2 to 3 minutes, until pork is just done and bacon crisp. Return the vegetables to the skillet and heat through. Serve over lettuce.

One serving equals: 164 Calories...7 gm fat (1 gm Saturated Fat)...7 gm Carbohydrate...52 mg Cholesterol...2 gm Fiber...20 gm protein...86 mg Sodium ++++ Exchanges: 3 meat ++++WWP: 3