Pork and Veggie Saute Recipe
- 1 cup reduced-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 3 garlic cloves, minced
- 1/2 teaspoon ground allspice
- 1 to 2 teaspoons grated fresh gingerroot
- 1/2 pound pork tenderloin, cut into 1/4-inch slices
- 2 bay leaves
- 2 teaspoons canola oil
- 1/2 cup sliced fresh mushrooms
- 1/2 cup julienned sweet red pepper
- 1/3 cup thinly sliced celery
- 2 teaspoons cornstarch
- 2 teaspoons honey
- Hot cooked rice, optional
- 1. In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
- 2. Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
- 3. In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired. Yield: 2 servings.
One serving: 1 cup pork mixture (calculated without rice) equals 249 calories, 9 g fat (2 g saturated fat), 74 mg cholesterol, 846 mg sodium, 15 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer