Ingredients
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2 tablespoons dark brown sugar, packed
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2 tablespoons low sodium soy sauce
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2 tablespoons cider vinegar
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1 tablespoon cornstarch
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2 tablespoons water
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2 tablespoons flour
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3/4 lb pork tenderloin, thinly sliced into medalliions
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1 tablespoon vegetable oil, plus
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2 teaspoons vegetable oil
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2 medium green bell peppers, cut into bite size pieces
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1 medium yellow onion, cut into eighths and layers seperated
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1 (8 ounce) can pineapple tidbits, do not drain juice
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1 medium carrot, peeled and cut into matchsticks
Instructions
- In a small mixing bowl, combine brown sugar, soy sauce, vinegar cornstarch, and water. Blend thoroughly and set aside.
- Sift flour over both sides of pork medallions.
- Coat a nonstick skillet with low-calorie cooking spray. Add 1 tbsp oil and heat for 1 minute of med-high heat. Add pork and saute for 3 minutes. Turn and cook 2-3 minutes longer. Remove pork from skillet and set aside.
- Add remaining 2 tsp oil to skillet. Add green peppers, onion, and carrot. Stir-fry 4 minutes, or until vegetables are tender but still crisp. Stir in soy sauce mixture and pineapple tidbits with liquid. Bring to a boil and cook 1-2 minutes longer, or until sauce is thickened.
- Stir in pork and cook 1 minute longer.