Tuesday, October 21, 2008

Sweet and Sour Pork

I made this for dinner tonight, and I thought it was really yummy! My husband liked it too.

4 Servings/3 Pts ea.

12 oz pork tenderloin, cut into thin strips
1 C pineapple chunks
(if using canned, reserve juice for sauce)
1 bell pepper, thinly sliced
1 sm. white onion, thinly sliced or chopped
1 zucchini, sliced thinly
2 roma tomatoes, seeds removed, coarsely chopped

2 T rice vinegar
2 T soy sauce
2 T minced or finely grated fresh ginger

1/2 C pineapple juice (use reserves from can of pineapple)
1 T soy sauce
1 T rice vinegar
2 t cornstarch

Combine the marinade ingredients in a bowl or gallon size ziplock bag. Add the pork strips, toss to coat, and marinate in the refrigerator for 30 mins. Meanwhile, combine and mix the sauce ingredients in another small bowl and set aside. Chop vegetables. Lightly coat a nonstick frying pan or wok with cooking spray, and place over med high heat. Add the pork and stir-fry until it is no longer pink. (3-4 mins) Transfer the pork to another container and set aside. Recoat the pan with cooking spray and reduce the heat to med. Add the onion, pepper and zucchini. Saute until they begin to soften. (2-3 mins) Return the cooked pork to the pan along with the tomatoes, pineapple and sauce. Bring the ingredients to a boil, then remove the pan from the heat. Serve over rice. (additional points for rice)

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