Yield: 4 servings
|½ pounds||Pork tenderloin|
|¼ cup||Unsweetened pineapple juice|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Red pepper sauce|
|1 each||Clove garlic, crushed|
|½ cup||Chopped onion (1 medium)|
|½ cup||Chopped red bell pepper|
|2 tablespoons||Reduced-sodium soy sauce|
|3 cups||Cold cooked rice|
Trim fat from pork tenderloin and cut into ½-inch cubes.
Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12 hours.
Spray wok or 12-inch nonstick skillet with nonstick cooking spray.
Heat wok until hot.
Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes or until no longer pink. Remove pork from wok.
Add onion and bell pepper to wok; stir-fry about 8 minutes or until onion is tender.
Stir in pork and remaining ingredients. Cook about 10 minutes, stirring constantly, until rice is hot and golden.
Sprinkle with chopped fresh chives and serve with additional soy sauce if desired.
NUTRITIONAL INFORMATION (1 SERVING): Calories 300 Protein 52% Protein, g 34 Vitamin A 2% Carbohydrate, g 25 Vitamin C 24% Fat, g 7 Thiamin 40% Unsaturated 5 Riboflavin 28% Saturated 2 Niacin 30% Dietary Fiber, g 3 Calcium 4% Cholesterol, mg 105 Iron 14% Sodium, mg 530
Potassium, mg 850
SOURCE: Betty Crocker's New Choices Cookbook