Fruited Pork

11 ingredients
3 steps

Ingredients

  • 1 can (20 ounces) pineapple tidbits
  • 3/4 cup water, divided
  • 1/2 cup fat-free Catalina salad dressing
  • 2 tablespoon reduced-sodium soy sauce
  • 1 teaspoon white vinegar
  • 2 tablespoons cornstarch
  • 1-1/2 pounds boneless pork loin chops, cut into thin strips
  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1/2 cup sliced onion
  • Hot cooked rice, optional

Directions

  1. 1
    Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside.
  2. 2
    In a
  3. 3
    or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

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