Ingredients:
1 cup cooked rice
12 ounces lean boneless pork
1/2 cup plain breadcrumbs
2 tablespoons melted margarine
1 clove minced garlic
1 cup fat free chicken broth
1/3 cup sugar
1/3 cup red wine vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
nonstick cooking spray
1 clove minced garlic
1 1/2 cups thin diagonally sliced carrots
1 medium green bell peppers, cut into 1 inch squares
1 medium red bell peppers, cut into 1 inch squares
3 green onions, sliced into diagonal 1 inch pieces
1 (8 ounce) cans drained pineapple chunks
Directions:
Trim fat from pork and cut into 3/4 inch pieces.
Place breadcrumbs on a plate.
Mix melted margarine and a clove minced garlic.
Add to pork in a plastic bag and toss to coat evenly.
Roll pork in breadcrumbs and place on a baking sheet.
Bake at 375 for 10 to 12 minutes until the pork is no longer pink.
Do not turn it.
In a bowl mix together chicken broth, sugar, wine vinegar, cornstarch, and soy sauce.
Set aside.
Spray a wok or skillet with nonstick cooking spray, along with a teaspoon of oil, if needed.
Add a clove minced garlic and stir-fry 15 seconds, then add carrots, cover and cook 3 minutes, add green and red bell peppers with onion and stir fry again for 3 or 4 minutes.
Remove veggies from wok.
Stir the sauce and add to the wok, cook until bubbly and thickened, plus an additional minute.
Stir in the vegetables and pineapple chunks.
Cook about a minute or until heated through.
Arrange pork on a platter and spoon sauce over top.
Serve with hot cooked rice.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.