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Fruited Pork

By: Vaunda Box

"'I came across this saucy stir-fry many years ago when I was a working mother and my mealtime preparation was limited,' notes Vaunda Box of American Fork, Utah."

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Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (20 ounce) can pineapple tidbits
3/4 cup water, divided
1/2 cup fat free Catalina salad dressing
2 tablespoons reduced-sodium soy sauce
1 teaspoon white vinegar
2 tablespoons cornstarch
1 1/2 pounds boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
1 medium green pepper, chopped
1/2 cup sliced onion
Hot cooked rice

Directions

Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Footnotes

Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 273 calories, 8 g fat (2 g saturated fat), 62 mg cholesterol, 462 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

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