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Pork Grapefruit Stir-Fry

 Pork Grapefruit Stir-Fry
For a refreshing change of pace, try this easy sweet-and-sour stir-fry from Edie De-Spain of Logan, Utah.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 tablespoons cornstarch
  • 3/4 cup thawed grapefruit juice concentrate
  • 3/4 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 3 cups sliced zucchini
  • 1 medium sweet red or green pepper, julienned
  • 1 tablespoon canola oil
  • 1-1/2 pounds pork tenderloin, cut into thin strips
  • 3 medium grapefruit, peeled and sectioned
  • 1 tablespoon sesame seeds, toasted
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine the cornstarch, grapefruit juice
  • concentrate, water, soy sauce, honey and ginger; set aside. In a
  • skillet or wok, stir-fry zucchini and red pepper in oil over
  • medium-high heat for 3-4 minutes or until crisp-tender. Remove and
  • keep warm. Add half of the pork; stir-fry for 4 minutes or until no
  • longer pink. Remove and keep warm. Repeat with remaining pork.
  • Remove and keep warm.
  • Add sauce to skillet; bring to a boil. Cook and stir for 2 minutes or
  • until thickened. Return pork and vegetables to pan; stir until
  • coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve

2 of 2

Pork Grapefruit Stir-Fry (continued)

Directions (continued)

  • over rice if desired. Yield: 6 servings.
Nutritional Facts: One serving (1-1/4 cups pork mixture, calculated without ric) equals 320 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 364 mg sodium, 39 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.