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Light Sweet and Sour Pork Strips

Yield 4 servings.

Ingredients

  • 1 pound lean boneless pork loin
  • Vegetable cooking spray
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons low-sodium soy sauce
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon ground red pepper
  • 1 (20-ounce) can pineapple chunks in juice
  • 1 medium-size green pepper, seeded and cut into 1-inch pieces
  • 1/4 cup chopped green onions
  • 2 tablespoons cornstarch
  • 2 cups cooked long-grain rice (cooked without salt or fat)
  • Pepper triangles (optional)

Nutrition Information

  • calories 445
  • caloriesfromfat 24 %
  • fat 11.8 g
  • satfat 3.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.3 g
  • carbohydrate 57.9 g
  • fiber 0.0 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 140 mg
  • calcium 0.0 mg

How to Make It

  1. Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 8 minutes or until browned, stirring frequently. Remove from skillet. Drain and pat dry. Wipe drippings from skillet with a paper towel.

  2. Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Set aside. Add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice. Garnish with pepper triangles, if desired.

Light and Luscious