4 Servings
1/2 cup unsweetened pineapple juice
2 teaspoons rice vinegar, or cider
vinegar
1 teaspoon sherry
1/2 teaspoon light soy sauce
dash hot pepper
oil
dash ground ginger
dash ground allspice
1 teaspoon cornstarch
2
tablespoons water
vegetable oil spray
12 ounces pork loin, cut into 1/4 inch
thick strips (julienne)
1 tablespoon minced onions
1 tablespoon minced leeks
1/4
cup sliced green bell peppers
1/4 cup sliced onions
2 teaspoons chopped parsley
1/4
teaspoon freshly ground black pepper, (optional)
In a saucepan over medium high heat, combine first seven ingredients. When
mixture is hot, stir in dissolved cornstarch. Cook over medium heat, stirring constantly,
until sauce comes just to a boil and begins to thicken. Cover and remove from heat.
Spray a nonstick skillet with vegetable oil. Add pork and sauté until no longer pink.
Remove from skillet and set aside. Sprinkle onion-leek combination, sliced bell pepper
and onions over bottom of skillet. Place cooked pork over vegetables and sprinkle
with parsley and black pepper. Cook 4 to 5 minutes, add sauce and serve.
Amount Per Serving
Calories 179 Calories from Fat 74
Percent Total Calories
From:
Fat 41% Protein 42% Carb. 16%
Nutrient Amount per Serving Value
Total Fat 8 g 13%
Saturated Fat 3 g 13%
Cholesterol 53 mg 18%
Sodium 69 mg 3%
Total Carbohydrate 7 g 2%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 19 g
Vitamin A 2% Vitamin C 17% Calcium 0% Iron 6%
