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Pineapple And Pork Stir Fry

Diet.Chef's picture
Ingredients
  Pork tenderloin/Boneless pork 12 Ounce, trimmed of fat
  Fresh pineapple 1 Small
  Orange juice 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄8 Teaspoon
  Cold water 2 Tablespoon
  Cornstarch 4 Teaspoon
  Pepper 1 Medium, cut into 1-inch squares (Red Or Green)
  Cooking oil 1 Tablespoon
Directions

Partially freeze pork; slice thinly into bite-size strips.
Set aside.
Remove pineapple crown.
Cut off peel; remove all eyes from fruit by cutting diagonal wedge-shaped grooves in the pineapple.
Cut pineapple lengthwise into 8 wedges, reserving any juice, Cut off center core from each wedge.
In small bowl combine reserved pineapple juice, orange juice, soy sauce, bouillon granules, garlic, and pepper; set aside.
In small bowl blend cold water into cornstarch; set aside.
In wok or large skillet stir-fry pork and red or green pepper in hot oil over high heat 3 to 4 minutes or till pork is just browned.
Remove from wok.
Pour juice mixture into wok; add pineapple wedges.
Cook, covered, 2 minutes.
Remove wedges with slotted spoon and arrange on platter; keep warm.
Return pork and peppers to hot liquid in wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Spoon pork mixture atop pineapple wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Stir Fried
Interest: 
Healthy

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