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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee Ingredients:
1 can (8 ounces) unsweetened pineapple chunks |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 tablespoon reduced-sodium soy sauce |
2 tablespoons reduced-sugar apricot preserves |
1 pork tenderloin (1 pound), thinly sliced |
3 teaspoons canola oil, divided |
1 medium onion, halved and sliced |
1 small green pepper, cut into 1-inch pieces |
1 small sweet red pepper, cut into 1-inch pieces |
2 cups hot cooked rice |
chopped unsalted peanuts, optional |
Directions:
1. Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm.
3. Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired. Yield: 4 servings.
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