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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (370g) Recipe makes 6 servings The following items or measurements are not included below: 1/3 cup rice wine vinegar |
||
| Calories 357 | ||
| Calories from Fat 63 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 356mg | 14% | |
| Potassium 692mg | 19% | |
| Total Carbohydrate 46.9g | 15% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 17.1g | ||
| Protein 26.6g | 53% | |
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From a WW meeting; haven't tried it yet, but I do love Chinese food and will make it soon!! 7 points per serving.
SERVES 6
Ingredients
- cooking spray (1 spray)
- 1 1/2 lbs lean pork tenderloins, cut into thin strips
- 15 ounces canned unsweetened pineapple chunks
- 1/2 cup water
- 1/3 cup rice wine vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon table salt
- 1 tablespoon low sodium soy sauce
- 2 medium green peppers, sliced
- 1 small onion, sliced
- 3 cups cooked brown rice, kept warm
Directions
1
Heat a nonstick skillet coated with cooking spray over medium-high heat.2
Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.3
Drain pineapple chunks, reserving juice; set aside.4
Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.5
Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Loins
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: blueyedgirl
On May 17, 2009
This is a great recipe. I chose to make it with chicken instead o9f pork and it was fabulous! Even my picky 6 yr old said "Mommy, I LIKE IT!". Anything we can get her to eat, gets 5 stars!
From: Janet (Chef #785512)
On May 5, 2009
Thank you so much for sharing such a wonderful recipe! I ate a small portion and had to run a quick errand, planning to come back to eat more. However, by the time I returned, my teenage daughter had finished it off! Both of my girls and my husband raved about it! The best part - It didn't feel like diet food!
From: pinkie
On Jul 21, 2007
Yum! I made this last week and it was so good! I substituted regular vinegar, just because I had it. I also used my wok and browned the pork in small batches to make it tender and perfectly browned. I did use brown rice and added some crushed peppers for a little heat. Very good for a WW meal!
From: Tenamaria
On Jan 8, 2007
I doubled this recipe to accommodate my large family and it turned out beautifully. I served it over brown rice as directed and no one had a clue they were eating a lighter side dish. We'll be making this again and again!
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