Light Sweet and Sour Pork Strips


1 pound lean boneless pork loin

Vegetable cooking spray

1 (8-ounce) can no-salt-added tomato sauce

1/4 cup rice wine vinegar

2 tablespoons brown sugar

2 teaspoons low-sodium soy sauce

1/4 teaspoon minced garlic

1/8 teaspoons ground red pepper

1 (20-ounce) can pineapple chunks in juice

1 medium-size green pepper, seeded and cut into 1-inch pieces

1/4 cup chopped green onions

2 tablespoons cornstarch

2 cups cooked long-grain rice (cooked without salt or fat)

Pepper triangles (optional)


Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 8 minutes or until browned, stirring frequently. Remove from skillet. Drain and pat dry. wipe drippings from skillet with a paper towel.

Combine, pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Set aside. add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice. Garnish with pepper triangles, if desired.

Yield: 4 servings

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