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Ingredientes
- 12 ounce pork tenderloin trimmed of all
- Â Â visible fat
- 2 Tbsp. fat-free chicken broth
- 2 tsp low-sodium soy sauce
- 1 tsp vinegar
- 1 tsp cornstarch
- 1/8 tsp grnd cinnamon
- 2 tsp canola oil
- 2 x scallions shredded
- 2 Tbsp. chopped ginger gingerroot
- 1 x clove garlic chopped
- 2 lrg pears sliced 1/4" thick
- 1 c. minced spinach
Direcciones
- Freeze the pork till hard sufficient to slice easily, about 30 min. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pcs.
- In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add in the pork and toss gently. Cover and let stand 20 min.
- In a large nonstick frying pan over medium-high heat, heat the oil for 2 min. Add in the scallions, ginger and garlic. Stir-fry for 10 seconds, or possibly till the scallions are translucent/soft.
- Add in the pork and marinade. Stir-fry till the pork begins to brown, 2 to 3 min.
- Add in the pears and stir-fry 1 minute. Add in the spinach. Cook till the spinach begins to wilt, about 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 37 | 21% |
| Total Fat 4.2g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 53mg | 18% |
| Sodium 211mg | 9% |
| Potassium 523mg | 15% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.44g | 7% |
| Protein 17.94g | 29% |
