Sweet and Sour Pork with Bell Peppers & Pineapple
Calories 208 (14% from fat)
Fat 3 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 70 mg.
Sodium 456 mg.
Carb. 17 gram
Fiber 2.6 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 27 gram
1 1/2 lbs. pork tenderloin, trimmed and cut into 1- to 1 1/2-inch chunks
1 cup white onion, chopped into 1-inch chunks
1/4 tsp. red pepper, ground
1/2 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup white vinegar
3 Tbsp. no salt added tomato paste
5 Tbsp. Splenda or Stevia
1 Tbsp. honey
1/2 tsp. ginger, ground
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 can (15 oz.) sliced pineapple, drained
(We used Libby's Sliced Pineapple Skinny Fruits.)
1/4 cup orange juice
2 Tbsp. whole wheat flour (or whole wheat pastry flour)
The combination of sweet, salty and tart comes together perfectly in this delicious recipe. The original version came from Clean Eating magazine, but it was too high in sugar for us. We made a couple little changes and this is the result.
1. Mix the pork, onion and red pepper in a slow cooker.
2. In a small bowl, whisk together the broth, soy sauce, vinegar and tomato paste. Once mixed, whisk in the Splenda, honey and ginger. Then pour it over the pork in the slow cooker and stir together.
3. Cover and cook on LOW for 5 1/2 hours.
4. After 5 1/2 hours of cooking, stir the red and green bell peppers and pineapple into the slow cooker.
5. Whisk together in a small bowl the orange juice and flour, until no lumps remain. Once combined, stir it into the slow cooker. Increase heat to high, replace lid and cook for another 30 minutes. Then serve.
Yield: 6 Servings, about 1 1/4 cups each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3 - 3.5 minutes. Keep the container open a little to allow steam to escape.