9
15

Description

When preparing this meal, make a little extra and enjoy leftovers for the next day's lunch. Simply add breadsticks to round out the meal.

Ingredients

  • 1 pound pork tenderloin (3/4-1 pound, cut into 1/2-inch cubes)
  • 20 ounces pineapple chunks (in juice)
  • 2 tablespoons soy sauce (reduced-sodium)
  • 1 tablespoon corn starch
  • 1/8 teaspoon cayenne
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets (fresh)
  • 4 cups romaine lettuce (thinly sliced)
  • 1/3 cup almonds (slivered)

Directions

  1. Drain pineapple, reserving juice. Combine juice, soy sauce, cornstarch and cayenne; set aside. Heat oil in large skillet over high heat. Stir-fry broccoli 1 to 2 minutes. Add pork tenderloin; stir-fry 5 to 6 minutes, until pork is just done. Push mixture from center of skillet. Stir juice mixture to blend well; add to center of skillet; cook and stir until thickened and bubbly. Add pineapple; cook and stir 1 to 2 minutes, until heated through.
  2. Serve on bed of lettuce, garnished with almonds.
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