Sweet and Sour Pork

Makes 4 servings

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

2 tbsp rice vinegar (see Rice Vinegar)
2 tbsp low-sodium soy sauce
2 tbsp minced fresh ginger

1/2 cup pineapple juice
(use reserves if you have it from the canned pineapple)
1 tbsp low-sodium soy sauce
1 tbsp 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 (additional Points for rice).

POINTS:  4 (3)

PER SERVING: 154 Calories, 2.5 g Total Fat
188 mg Sodium, 15.7 g Total Carbohydrate
1.5 g Dietary Fiber, 15.1 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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