Pineapple And Pork Stir Fry
|Pork tenderloin/Boneless pork||3⁄4 Pound|
|Canned pineapple in juice||20 Ounce (1 Can, Whole)|
|Reduced sodium soy sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Nonstick cooking spray||1|
|Sweet pepper||1 Cup (16 tbs), cut into 1 inch squares (Red / Green Colored)|
Trim separable fat from the pork.
Partially freeze pork.
Thinly slice, across the grain, into bite-size strips.
Drain pineapple, reserving juice.
Cut pineapple lengthwise into 8 wedges.
In a small bowl combine 1/2 cup of the reserved pineapple juice, the soy sauce, garlic, bouillon granules, and pepper; set aside.
In small bowl stir remaining pineapple juice into the cornstarch; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add pork; stir-fry for 3 to 4 minutes or till pork is just brown.
Remove from wok.
Add pepper squares to wok; stir-fry about 2 minutes or till crisp-tender.
Remove from wok.
Pour soy sauce mixture into wok; add pineapple wedges.
Cook, covered, for 2 minutes.
Remove wedges with a slotted spoon and arrange on a platter; keep warm.
Return pork and peppers to hot liquid in the wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon pork mixture atop pineapple wedges.
Serving size: Complete recipe
Calories 833 Calories from Fat 127
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 4.3 g21.5%
Trans Fat 0.1 g
Cholesterol 221.1 mg73.7%
Sodium 1819.2 mg75.8%
Total Carbohydrates 103 g34.2%
Dietary Fiber 8.3 g33.1%
Sugars 67.3 g
Protein 74 g147.3%
Vitamin A 93.5% Vitamin C 319.7%
Calcium 4.5% Iron 26.1%
*Based on a 2000 Calorie diet