• low-fat cooking spray
• 1-1/2 lb. pork tenderloin, cut into thin strips
• 15 oz. pineapple chunks in its own juice
• 1/2 oz. water (yes, only 1/2 oz. of mineral water)
• 1/3 cup rice vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp. cornstarch
• 1/2 tsp. salt
• 1 tbsp. low sodium soy sauce
• a large green pepper, cut into chunks
• 1 onion, cut into slices
• snow peas, cut in half
• 3 cups brown rice

I added sliced carrots (microwaved a few minutes before adding) and snow peas.

Heat a nonstick skillet coated with cooking spray.  Add the pork and cook a few minutes on each side until lightly golden – you will cook it more later.   Remove and keep warm.  The dish itself had a lot of flavor but not the pork.  Next time I will use some of the soy sauce/cornstarch mixture and marinate the meat in it for a few hours.  Or maybe just a little soy sauce as the meat was very bland.

Drain the pineapple chunks and reserve the juice; set aside.  Combine the juice with the water, vinegar, sugar, cornstarch, salt and soy sauce.  Add to the skillet and cook until it thickens, just a couple of minutes.  Add the pork strips, green peppers, onions and pineapple.  Cover and simmer for about 7 minutes.  Add the snow peas and carrots and heat through.  This recipe serves 6, maybe 7 since I added additional veggies.

Weight Watcher’s Points Plus 1 cup of pork mixture and 1/2 cup of rice equals 8 points

Recipe by cookingwithauntjuju.com