12 oz. Pork tenderloin, trimmed of all fat slice into 1/4” strips
2 tsp. Curry powder
1 tsp. Ground coriander
2 tsp. Canola oil
2 garlic cloves, minced
2 tsp. Minced fresh ginger
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 oz.) can unsweetened pineapple chunks injuice
2 tb. Honey
1/2 tsp. Salt
1 tb. Chopped cilantro or 1 tsp dried
Combine the pork, curry powder and coriander in a large bowl. Set aside. Heat a large nonstick skillet over medium-high heat. Swirl in 1 tsp. Of the oil, then add the garlic and ginger.
Sauté 30 seconds, and then add the green and red peppers and continue cooking, stirring occasionally, until softened, 4-5 minutes. Transfer to a plate and keep warm. Return the skillet to the heat and add the remaining 1 tsp. Oil. Add the pork mixture and cook, stirring occasionally, until beginning to brown, 3 – 4 minutes. Add the pineapple chunks and their juice, and the honey. Cook 2 minutes, stirring occasionally. Stir in the peppers and salt, and cook until hot, 2 minutes. Remove from heat and stir in the cilantro. I served it over rice, (brown rice for less points).
Makes 4 servings. Per serving (without rice) 218 cal., 6 g. fat, 2 g Sat. fat, 54 mg. Chol, 332 mg. Sod. 22g Carb 2 g fib, 20 g. prot, 29 mg. Calc. 4 points