Publisher Photo
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) pineapple tidbits
  • 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.
Originally published as Fruited Pork in Light & Tasty April/May 2003, p21

Nutritional Facts

1 cup: 273 calories, 8g fat (2g saturated fat), 62mg cholesterol, 462mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

  • 1 can (20 ounces) pineapple tidbits
  • 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
  1. 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.
  2. 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.
Originally published as Fruited Pork in Light & Tasty April/May 2003, p21

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Reviews forFruited Pork

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MY REVIEW
pinksuitcases User ID: 630663 54742
Reviewed Oct. 10, 2012

"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."

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