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Wednesday, April 6, 2011


Pineapple Pork Stir-Fry

 Pineapple Pork Stir-Fry
There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. Taste of Home Test Kitchen
6 ServingsPrep/Total Time: 30 min.


  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon plus 1/2 cup cold water, divided
  • 3/4 teaspoon garlic powder
  • 1 pork tenderloin (1 pound), cut into thin strips
  • 1/2 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil, divided
  • 4 cups fresh broccoli florets
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 small onion, cut into wedges
  • Hot cooked rice


  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl,
  • combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder
  • and 1 tablespoon reserved pineapple juice. Pour into a large
  • resealable bag; add pork. Seal bag and turn to coat.
  • In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne
  • and remaining water, cornstarch and reserved pineapple juice until
  • smooth; set aside.
  • In a large skillet or wok over medium-high heat, stir-fry pork in 1
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Pineapple Pork Stir-Fry (continued)

Directions (continued)

  • tablespoon oil until no longer pink; remove and keep warm.
  • Stir-fry the broccoli, carrots and onion in remaining oil until
  • tender. Stir cornstarch mixture and add to the pan. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Add pork and
  • pineapple; heat through. Serve with rice. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without rice) equals 230 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.

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