Sweet and Sour Pork
12 ozs pork tenderloin, cut into thin strips
1 cup bite-sized pineapple cubes (if using canned, reserve liquid
for sauce - I would use natural juice)
1 cup thinly sliced green bell pepper
1 cup thinly sliced white onion
Marinade:
2 Tbs rice vinegar (see Rice Vinegar)
2 Tbs low-sodium soy sauce
2 Tbs minced fresh ginger
Sauce:
1/2 cup pineapple juice (use reserves if you have it from the
canned pineapple)
1 Tbs low-sodium soy sauce
1 Tbs rice vinegar
2 tsp cornstarch
Combine the marinade ingredients in a bowl. Add the pork, toss to
coat, and marinate in the refrigerator for 30 minutes. In another
small bowl, combine the sauce ingredients and mix well. Set aside.
Lightly coat a nonstick wok or frying pan with nonstick cooking
spray and place over medium-high heat. Add the pork and stir-fry
until it is no longer pink (3-4 minutes). Transfer the pork to a
bowl and set aside. Recoat the pan with nonstick cooking spray and
reduce the heat to medium. Add the bell pepper and onion, and sauté
until they begin to soften (2-3 minutes). Return the cooked pork to
the pan along with pineapple and sauce. Bring the ingredients to a
boil, then remove the pan from the heat. Serve hot over rice
Servings: 4
Merry Christmas from LR
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