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