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Sweet and Sour Pork (6 pts)

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Serves | Prep Time | Cook Time

Why I Love This Recipe

I haven't made this yet, but have to return the book (WW take-out tonight!) to the library tomorrow

Ingredients You'll Need

1 lb pork tenderloin, trimmed of all visible fat, trimmed into 1/2" cubes
2 Tbsp cornstarch
1/3 cup water
1/4 cup rice vinegar
1/4 cup sugar
3 Tbsp ketchup
2 Tbsp reduced-sodium soy sauce
1 Tbsp canola oil
1 Tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded and cut into 1/2" pieces
1 (8-oz) can pineapple chunks in juice, drained


Combine the pork with 1 Tbsp of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 Tbsp cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.

Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly until the mixture boils and thickens and the pork is just cooked through, 1-2 minutes.

6 points per cup

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