Pork and Peppers
1 pkg. (5 oz.) Oriental curly noodles
1 lb. pork tenderloin
3 Tbsp. low sodium soy sauce, divided
1/2 cup unsweetened orange juice
2 Tbsp. balsamic vinegar
1 Tbsp. honey |
2 tsp. cornstarch
1/4 tsp. freshly ground pepper
Vegetable cooking spray
1 1/2 cups cubed red bell pepper
1 1/2 cups cubed yellow bell pepper |
Cook noodles according to package directions, omitting
salt and fat. Drain and set aside.
Trim fat from pork. Cut pork into 3/4 inch cubes. Combine
pork and 1 tablespoon soy sauce; stir well, and set aside.
Combine remaining soy sauce, juice, and next 4 ingredients;
stir well, and set aside.
Coat a large nonstick skillet with cooking spray, and
place over high heat until hot.
Add pork mixture; stir fry 1-1/2 minutes or until browned.
Remove pork from skillet; set aside. Add bell peppers to skillet; stir
fry 2 minutes. Return pork to skillet; add juice mixture.
Bring to a boil, and cook 1 minute, stirring constantly.
Add noodles; cook 1 minute or until heated.
Yield: 4 servings (serving size: 1-1/2 cups).
|
