ORANGE PORK STIR-FRY

Orange Pork Stir-Fry image

"My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries," writes Wilma Jones of Mobile, Alabama. "We have it often on weekends instead of going out for Chinese food."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Previous Next

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon zest
1 pound pork tenderloin, cut into thin strips
1 cup julienned sweet red and/or green pepper
1 small onion, quartered and thinly sliced
1 garlic clove, minced
1-1/2 teaspoons canola oil
1 medium navel orange, peeled, sectioned and halved
3 cups hot cooked rice

Steps:

Drain pineapple, reserving juice; set juice and pineapple aside. In a bowl, combine brown sugar and cornstarch. Stir in the broth, lemon juice, soy sauce, lemon zest and reserved juice until blended; set aside., In a nonstick skillet coated with cooking spray, stir-fry pork for 3-4 minutes or until mat is no longer pink; remove and keep warm. , In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4 minutes or until crisp-tender. Stir the broth mixture; add to vegetables. Bring to a boil; cook and stir for 2 minutes. Return pork to the pan. Add orange pieces and pineapple; heat through. Serve over rice.

Nutrition Facts : Calories 366 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 278mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges