Light Sweet And Sour Pork Strips
|Lean boneless pork loin||1 Pound|
|Vegetable cooking spray||1|
|No salt added tomato sauce||8 Ounce (1 Can)|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Low sodium soy sauce||2 Teaspoon|
|Minced garlic||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Canned pineapple chunks in juice||20 Ounce (1 Can)|
|Green pepper||1 Medium, seeded and cut into 1-inch pieces|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Cooked long grain rice||2 Cup (32 tbs), cooked without salt or fat|
|Pepper triangles||To Taste|
Partially freeze pork; trim fat from pork.
Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add pork; cook 8 minutes or until browned, stirring frequently Remove from skillet.
Drain and pat dry.
Wipe drippings from skillet with a paper towel.
Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until pork is tender.
Drain pineapple, reserving juice.
Add enough water to juice to make 1 cup liquid.
Add pineapple, green pepper pieces, and green onions 10 skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture.
Cook, stirring constantly, until thickened.
Spoon pork mixture over rice.
Garnish with pepper triangles, if desired.