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Orange Pork Stir-Fry

"My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries," writes Wilma Jones of Mobile, Alabama. "We have it often on weekends instead of going out for Chinese food."

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon peel
1 pound pork tenderloin, cut into thin strips
1 cup julienned sweet red and/or green pepper
1 small onion, quartered and thinly sliced
1 garlic clove, minced
1-1/2 teaspoons canola oil
1 medium navel orange, peeled, sectioned and halved
3 cups hot cooked rice

Directions

Drain pineapple, reserving juice; set juice and pineapple aside. In a
bowl, combine brown sugar and cornstarch. Stir in the broth, lemon
juice, soy sauce, lemon peel and reserved juice until blended; set
aside.
In a nonstick skillet coated with cooking spray, stir-fry pork for
3-4 minutes or until mat is no longer pink; remove and keep warm.
In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4
minutes or until crisp-tender. Stir the broth mixture; add to

2 of 2

Orange Pork Stir-Fry (continued)

Directions (continued)

vegetables. Bring to a boil; cook and stir for 2 minutes. Return
pork to the pan. Add orange pieces and pineapple; heat through.
Serve over rice. Yield: 4 servings.

Nutrition Facts: One serving (1 cup stir-fry mixture with 3/4 cup cooked rice) equals 366 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 278 mg sodium, 49 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer