View Recipe

Tropical Stir-Fried Pork Tenderloin
	1 pork tenderloin, 3/4 to 1 pound, cut into 1/2-inch cubes 1 20-oz. can pineapple chunks in juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon cornstarch 1/8 teaspoon cayenne (ground red pepper) 1 tablespoon vegetable oil 2 cups fresh broccoli flowerets 4 cups thinly sliced romaine lettuce leaves 1/3 cup slivered almonds Drain pineapple, reserving juice. Combine juice, soy sauce, cornstarch and cayenne; set aside. Heat oil in large skillet over high heat. Stir-fry broccoli 1 to 2 minutes. Add pork tenderloin; stir-fry 5 to 6 minutes, until pork is just done. Push mixture from center of skillet. Stir juice mixture to blend well; add to center of skillet; cook and stir until thickened and bubbly. Add pineapple; cook and stir 1 to 2 minutes, until heated through. Serve on bed of lettuce, garnished with almonds. Serves 4.

Serving Suggestions

|

Nutrition Facts

Food Categories

• Main Dish
• Salad

When preparing this meal, make a little extra and enjoy leftovers for the next day's lunch. Simply add breadsticks to round out the meal.