Meals Matter

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Contributed By: emt1075
bettycrocker.com

Ingredients

1/2-pound Pork tenderloin

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

1 tablespoon Soy sauce

1 teaspoon Honey or packed brown sugar

2 cloves Garlic, finely chopped

1 tablespoon Cornstarch

4 ounces Uncooked vermicelli

2 teaspoons Dark sesame oil

1/4 cup Fat-free chicken broth

1/2 Medium onion, sliced

1 Medium red bell pepper, chopped (1 cup)

4 Large stalks bok choy, chopped

4 ounces Snow (Chinese) pea pods, strings removed

Preparation

1. Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.

2. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.

3. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center.

Cook's Notes

1 Serving: Calories 255 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 35mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars ncg); Protein 19g Percent Daily Value*: Vitamin A 22%; Vitamin C 68%; Calcium 4%; Iron 16% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.

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