Pork and peppers

4 Servings

Ingredients

Quantity Ingredient
5 ounces Oriental curly noodles, (1 package)
1 pounds Pork tenderloin
3 tablespoons Low-sodium soy sauce, divided
½ cup Unsweetened orange juice
2 tablespoons Balsamic vinegar
1 tablespoon Honey
2 teaspoons Cornstarch
¼ teaspoon Freshly ground pepper
Vegetable cooking spray
1½ cup Cubed red bell pepper
1½ cup Cubed yellow bell pepper

Directions

Cook noodles according to package directions, omitting salt and fat. Drain and set aside.

Trim fat from pork. Cut pork into ¾-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 1-½ 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: 1-½ cups).

Per serving: 332 Calories; 6g Fat (15% calories from fat); 30g Protein; 40g Carbohydrate; 107mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 84 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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