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Pork, Sweet & Sour Pork Tenderloin


Hot, slightly sweet ginger gives the sauce a little bite. This is a very tasty way to do pork tenderloin (or chicken).

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  • 2 Tbsp Olive Oil
  • 1 Tbsp Minced Fresh Ginger Root
  • 1 Clove Garlic, Smashed
  • 1 Small Green Pepper, Cored, Seeded Cut In Thin Strips
  • 1 3/4 Lb Pork Tenderloin, In 1-Inch Cubes
  • 1 Tbsp Flour (Or More)
  • 1 Cup Beef Broth
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Mango Chutney
  • 1 Cup Pineapple ( Chunks, Fresh Is Best)
  • 2 Cups Cooked Rice (Can Use Pasta)
  • Salt And Pepper


Servings 3


Step 1

Heat 1 tablespoon oil in medium nonstick skillet. Add ginger root, garlic and green pepper and saute over medium heat 5 minutes. Add remaining 1 table- spoon oil to skillet. Dust pork cubes with flour and add to skillet. Brown pork over high heat, turning to brown evenly. Pour in beef broth and stir up any browned bit in the skillet. Add tomato paste, soy sauce, lemon juice and 2 tablespoons chutney. Stir mixture well. Cover skillet and simmer 10 minutes. Mixture will thicken. remove smashed garlic and discard. Stir in pineapple. Season to taste with salt and pepper. Cover and simmer another 5 minutes. Serve over hot cooked rice or pasta.

Per Serving: 859 Cal (27% from Fat, 38% from Protein, 34% from Carb); 81 g Protein; 26 g Tot Fat; 7 g Sat Fat; 13 g Mono Fat; 2 g Poly Fat; 72 g Carb; 3 g Fiber; 632 mg Sodium; 209 mg Cholesterol; AccuPoints = 18.7; Exchanges = 3 Starch - 1 Fruit - 1 Veg - 10½ Very Lean Meat - 4 Fat

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