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Tropical Stir-Fried Pork Tenderloin Print Email


1 pork tenderloin, 3/4 to 1 pound, cut into 1/2-inch cubes
1 20-oz. can pineapple chunks in juice
2 TBS lite Lee Kum Kee Soy Sauce
1 TBS cornstarch
1/8 tsp cayenne (ground red pepper )
1 TBS vegetable oil
2 cups fresh broccoli flowerets
4 cups thinly sliced romaine or iceberg lettuce lettuce leaves
1/3 cup slivered almonds

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. Serve on bed of lettuce, garnished with almonds.
Serves 4.
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