PORK AND VEGGIE SAUTE

Pork and Veggie Saute image

"I'm always trying to cut calories, and this is one of my favorite ways to do it," writes Ethel Martin of Warwick, Rhode Island. "This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1/2 teaspoon ground allspice
1 to 2 teaspoons grated fresh gingerroot
1/2 pound pork tenderloin, cut into 1/4-inch slices
2 bay leaves
2 teaspoons canola oil
1/2 cup sliced fresh mushrooms
1/2 cup julienned sweet red pepper
1/3 cup thinly sliced celery
2 teaspoons cornstarch
2 teaspoons honey
Hot cooked rice, optional

Steps:

In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate., Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.

Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges