Supper

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.

Ingredients

• 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

Directions

• 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

© Taste of Home 2010

2 of 2

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.

© Taste of Home 2010