Tri-Pepper Pork
By Tonya_Speed
NUTRITION per serving: 185 Calories; 5g Fat; 25g Protein; 9g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 209mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 4
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Ingredients
- 1 pound lean pork tenderloin, all visible fat removed
- Water/oil mixture
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium poblano chili pepper, chopped
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon finely grated gingerroot
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
Details
Servings 4
Adapted from savingdinner.com
Preparation
Step 1
Cut pork tenderloin into strips and set aside. Spray a large skillet with water/oil mixture over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chili pepper to hot skillet; cook for about 3 minutes or until bell peppers are tender-crisp. In a small bowl, combine remaining ingredients; add to skillet with peppers and pork strips; cook and stir until heated through, about 2 minutes.
SERVING SUGGESTION: Brown rice and steamed broccoli.
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