Sweet and Sour Pork

Ingredients:

Non stick Cooking Spray
8 oz Pork Tenderloin, cut into 1" pieces
1 1/2 oz Baby Carrots, thinly sliced
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1/2 pound Broccoli, cut into florets
4 oz Mushrooms, sliced
1 teaspoon Garlic, minced
3 oz Celery, chopped
3 oz Snap Peas
1 teaspoon Cornstarch
1/2 cup canned Pineapple in juice, undrained, cut into small chucks
2 tablespoons Light Soy Sauce
1 1/2 teaspoons Cider Vinegar
1/2 teaspoon Ground Ginger
1 1/2 teaspoons Splenda with Fiber, sugar substitute

Directions:

Spray a non stick skillet with non stick cooking spray and saute the garlic for about 2 minutes.

Add the pork and brown over medium heat.

Add carrots, bell peppers, broccoli, mushrooms, celery and snap peas and stir fry for about 5-7 minutes.

In a small bowl, combine the soy sauce and cornstarch, mix with fork. Pour into skillet, along with the vinegar, pineapple, splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until sauce thickens).

Serving suggestions: Serve over Brown Rice or Cabbage.

Servings - 2 servings
Per serving = 1/2recipe = POINTS® value 4*
213calories/1.7gfat/3.6gfiber