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Fruited Pork Recipe

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"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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Fruited Pork Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 can (20 ounces) DOLE® Pineapple Tidbits in 100% Pineapple Juice
3/4 cup water, divided
1/2 cup fat-free Catalina salad dressing
2 tablespoon 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, optional

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. Yield: 6 servings.

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.

Originally published as Fruited Pork in Light & Tasty April/May 2003, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Fruited Pork

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Reviewed on Oct. 10, 2012 by pinksuitcases

I feel like I'm eating real chinese take-out! I didn't have Catalina dressing, so I used creamy french....still tastes like a million bucks. Fast and fairly easy. Will make again.

Reviewed on Apr. 27, 2010 by Chrisee

This recipe is simple to make and very good. I've made it a couple of times and it always turns out well. It's a keeper. I used the frozen stir-fry veggies this last time and didn't cook them quite as long as the recipe calls for them to cook before adding the sauce mixture. I also used small boneless pork loin chops instead of strips. It turned out great.