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Prep 25min
Total25min
Ingredients6
Servings4
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Ingredients
2
cups hot cooked rice (cooked as directed on package)
1
lb. pork tenderloin, cut crosswise into thin slices
1
green bell pepper, cut into 1x1-inch pieces
1
(20-oz.) can pineapple chunks in unsweetened juice, drained
1/2
cup purchased sweet and sour sauce
1/4
teaspoon ginger
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Steps
1
While rice is cooking, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
2
Add bell pepper; cook and stir 4 to 6 minutes or until crisp-tender.
3
Stir in pineapple, sweet and sour sauce and ginger; cook and stir until thoroughly heated. Serve over rice.
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Tenderloin is one of the leanest cuts of pork. A 3-ounce cooked portion contains only about 4 grams of fat.
It’s easier to thinly slice pork if it’s partially frozen. Freeze the pork for about 30 minutes before cutting it.
For more color and sweet flavor, use half a red bell pepper along with half a green bell pepper.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
65mg
22%
Sodium
150mg
6%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
19g
Protein
26g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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