When preparing this meal,
make a little extra and enjoy leftovers for the next day's lunch.
Simply add breadsticks to round out the meal.
Tropical
Stir-Fried Pork Tenderloin
- 1 pork tenderloin, 3/4
to 1 pound, cut into 1/2-inch cubes
1 (20-ounce) can pineapple chunks in juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1/8 teaspoon cayenne (ground red pepper )
1 tablespoon vegetable oil
2 cups fresh broccoli flowerets
4 cups thinly sliced romaine lettuce leaves
1/3 cup slivered almonds
- Drain pineapple, reserving
juice. Combine juice, soy sauce, cornstarch and cayenne; set
aside.
- Heat oil in large skillet
over high heat. Stir-fry broccoli 1 to 2 minutes.
- Add pork tenderloin; stir-fry
5 to 6 minutes, until pork is just done.
- Push mixture from center
of skillet. Stir juice mixture to blend well; add to center of
skillet; cook and stir until thickened and bubbly.
- Add pineapple; cook and
stir 1 to 2 minutes, until heated through.
- Serve on bed of lettuce,
garnished with almonds.
Serves 4.
Nutrition Facts
Calories 270 calories
Protein 29 grams
Fat 10 grams
Sodium 340 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 19 grams
Fiber 4 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
