My grandmother made this for me on Valentine’s Day when I was a child. Now I make it for my children. I usually make brown rice or rice noodles and add thinly sliced Bok Choy to bump up the vegetable intake. I’ve never had leftovers.
—BARBARA HINTERBERGER BUFFALO, NY
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS
1 can (20 ounces) unsweetened pineapple chunks
1 /3 cup water
1 /3 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
1 /2 teaspoon salt
1 pound pork tenderloin, cut into 1 /2 -inch pieces
1 teaspoon paprika
1 tablespoon canola oil
1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 cups hot cooked brown rice
1. Drain pineapple, reserving 2 /3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and the reserved pineapple juice until smooth; set aside.
2. Sprinkle pork with paprika. In a large nonstick skillet coated with cooking spray, brown the pork in oil.
3. Stir the cornstarch mixture and add it to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.
PER SERVING 1 1 /4 cups pork mixture with 1 /2 cup cooked rice: 428 cal., 9g fat ( 2g sat. fat ) , 63mg chol., 519mg sod., 61g carb. ( 30g sugars, 4g fiber ) , 26g pro.