Saturday, March 30, 2013

Sweet and Sour Pork

Sweet and Sour Pork

1 lb pork tenderloin, trimmed of all visible fat and cut into ½ inch cubes
2 Tbsp cornstarch    
1/3 cup water 
¼ cup rice vinegar
¼ cup sugar
3 Tbsp ketchup
2 Tbsp reduced sodium soy sauce
1 Tbsp canola oil
1 Tbsp minced peeled fresh ginger (I used ground ginger)
2 garlic cloves, minced
1 green bell pepper, seeded and cut into ½ inch pieces
1 (8 ounce) can pineapple chunks in juice, drained

1.    Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining tablespoon of cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl, set aside.
2.    Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork and stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry about 30 seconds. Add the pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked through, 1-2 minutes.

Serving Size: 1 Cup: Points per serving: 6 
287 Calories; 8g Fat;2g Sat Fat; 67mg Chol; 488mg Sodium, 29g Carb, 1 g Fiber, 25 g Protein, 19 mg Calcium 

Source: Weight Watchers Magazine May/June 2003

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