Tuesday, February 2, 2010

Pork Hawaiian Style

When I was growing up, this was one of my favorite dinners. I loved the mixture of tastes and textures. There's the sweetness of pineapple, along with the crunch of peppers. It's all good. It's equally as good with chicken instead of pork. Serve it along with some cooked brown rice.


1 tsp olive oil
1/3 pound pork tenderloin, cut into 3/4 inch chunks
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup mushrooms, sliced
1/2 cup green beans, cut into 1 inch pieces
1 small can pineapple chunks, drained
1 cup low sodium chicken broth
1 Tbs orange marmalade
1 tsp cornstarch
1 Tbs water


Heat olive oil in a large non stick skillet or stockpot. Add meat chunks and cook until lightly browned. Add onion, red pepper, and mushrooms and continue cooking for another 2 or 3 minutes until vegetables become slightly softened. Add green beans, pineapple, and chicken broth. Bring to a boil and simmer for 10 minutes, until pork is cooked through and vegetables are done. Add marmalade to the simmering mixture. Mix the cornstarch with the water, then slowing stir into the mixture. Cook for about 1 minute more, until the pork and vegetable mixture thickens. Serve next to, or over, rice.

Serves 2

Stealthy Cooking Tip: If you have a difficult time trying to add vegetables to your family dinner, try this. The combination of meat and vegetables is a good, yet sneaky, way to add vegetables and fruit into your diet. There's still enough meat for the dish to taste "hearty", yet there's enough vegetables to add all the fiber and nutrients that veggies provide.

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