1 teaspoon canola oil
3/4 pound lean pork tenderloin
2 carrots
2 celery stalks
1 green bell pepper
1 onion
2 garlic cloves
1/4 cup chili sauce
1/4 cup grape spreadable fruit
1 teaspoon chopped crystallized ginger
4 cups hot cooked brown rice
Directions: one line for each direction. When saved the lines will be numbered.
In a large nonstick skillet, heat the oil. Add the pork and cook, turning as needed, until browned, about 5 minutes.
Add the carrots, celery, pepper, onion and garlic; cook, stirring as needed, until the pork is cooked through and the vegetables are tender-crisp, 6 to 8 minutes.
Add the chili sauce, spreadable fruit, ginger and 1/2 cup water; cook, stirring constantly, until heated through, about 3 minutes. Serve the rice, topped with the pork mixture.
This recipe yields 4 servings.
Per Serving: 434 Calories, 6 g Total Fat, 1 g Saturated Fat, 55 mg Cholesterol, 313 mg Sodium, 70 g Total Carbohydrate, 6 g Dietary Fiber, 24 g Protein, 59 mg Calcium.
