Pork-Sweet and Sour

By Melzie

Ingredients

• 1 1/2 pounds lean boneless pork loin
• Vegetable cooking spray
• 1 (8 oz) can no salt added tomato sauce
• 1/4 cup cider vinegar
• 2 TB brown sugar
• 2 tsp low sodium soy sauce
• 1/8 tsp garlic powder
• 1/8 tsp pepper
• 1 (20 oz) can pineapple chunks in juice, undrained
• 1 medium size green pepper, seeded and cut into 1 inch pieces
• 1 small onion, thinly sliced
• 2 TB cornstarch
• 3 cups cooked long grain riced (cooked without salt or fat)

Preparation

Step 1

Trim fat from pork; cut into 1/2 inch pieces. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot.

Add pork; cook 10 minutes or until browned, stirring frequently. Remove pork from skillet; drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until pork is tender.

Drain pineapple, reserving juice; add enough water to juice to equal 1 cup. Set aside. Add pineapple, green pepper, and onion to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp tender.

Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened and bubbly. Serve pork mixture over rice.

6 servings: 411 calories
26.7 protein
11.2 fat
48.7 carbs
1 fiber
74 chol
114 sodium