• 1 lb. boneless lean pork loin, partially frozen
• 1 Tbs. vegetable oil
• 1 medium green bell pepper, seeded and cut into 1 inch pieces
• 1 medium onion, cut into thin wedges
• 1-3/4 cups canned unsweetened pineapple chunks
• 1/4 cup brown sugar, firmly packed
• 1/4 cup white wine vinegar
• 2 Tbs. cornstarch
• 2 Tbs. soy sauce

Cut partially frozen pork across the grain into 2-1/2 inch strips. Set aside. Preheat a wok or heavy skillet over high heat. Add oil. Stir-fry green pepper and onion in hot oil 2-3 minutes or until crisp-tender. Remove from wok. Add more oil if necessary. Stir fry pork, in batches if necessary, until browned. Return all pork to wok and keep warm. Drain pineapple, reserving juice. Combine juice and remaining ingredients, except pineapple, in a saucepan. Bring to a boil and cook about 1 minute or until thickened, stirring constantly. Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice if desired.

Per serving: calories 317, fat 9.6g, 27% calories from fat, cholesterol 71mg, protein 26.4g, carbohydrates 32.1g, fiber 1.7g, sugar 25.2g, sodium 540mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.6, Bread: 0.3, Lean meat: 0.0, Fat: 1.5, Sugar: 0.7, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wine is: Gewürztraminer.