Polynesian Pork Stir-Fry

Stir-fry dinner ready in 30 minutes! Relish delicious pork and veggies meal. Perfect if you love Island cuisine.

By Betty Crocker Kitchens

Updated December 1, 2010

Ingredients

1/4

cup shredded coconut
1

pound pork tenderloin, cut into 1/8-inch slices
1

small onion, cut into thin wedges
1

teaspoon finely chopped gingerroot
1/4

teaspoon salt
1

medium sweet potato, peeled and cut into 1 1/2x1/4-inch strips (1 1/2 cups)
1 1/2

cups frozen snap pea pods (from 1-pound bag)
1/4

cup stir-fry sauce
1

can (8 ounces) pineapple tidbits or chunks in juice, drained and juice reserved
1

tablespoon honey

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1

Cook coconut in 10-inch nonstick skillet over medium heat 2 to 3 minutes, stirring constantly, just until golden brown. Remove from skillet.
2

Spray same skillet with cooking spray. Cook pork, onion, gingerroot and salt in skillet over medium-high heat, stirring occasionally, until pork is brown. Stir in sweet potato and frozen pea pods. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until potato is tender.
3

Stir in stir-fry sauce, pineapple juice and honey until pork mixture is coated. Stir in pineapple; cook until heated through. Sprinkle each serving with coconut.