Sweet and Sour Pork (6 pts)
  • 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
  1. 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.
  2. 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.
  3. 6 points per cup
I haven't made this yet, but have to return the book (WW take-out tonight!) to the library tomorrow