Curry Pork with Pineapples and Peppers

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Curry Pork With Pineapples and Peppers

1 lb pork tenderloin, cut into 2-inch-long, 1/4-inch-thick strips

2 tsps curry powder

2 cloves garlic, minced

2 tsps minced fresh ginger

1/2 tsp salt

1 tbsp canola oil

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (8 oz) can pineapple chunks in unsweetened juice

2 tbsps honey

2 tbsps chopped cilantro

Combine the pork, curry, garlic, ginger and the salt.

Heat the oil in a large nonstick skillet over medium high. Add the

peppers to the skillet and cook, stirring, 3 to 4 minutes, or until

softened. Add the pork and cook, stirring frequently, another 4 minutes, or

until it is lightly browned. Add the pineapple (with the juice) and honey.

Cook 2 minutes, or until the pork is cooked through and the vegetables

softened. Remove from the heat and stir in the cilantro.

Serves 4

253 Calories;25g Protein;22g Carbs;2g Fiber;8g Fat;74mg Chol;355mg Sodium

Marilyn

Moderator for

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