Recipe: Pear and Pork Stir-Fry (with cinnamon, ginger and spinach)

PEAR AND PORK STIR-FRY

12 oz pork tenderloin, trimmed of all visible fat
2 tbsp fat-free chicken broth
2 tsp low-sodium soy sauce
1 tsp vinegar
1 tsp cornstarch
1/8 tsp ground cinnamon
2 tsp canola oil
2 scallions, shredded
2 tbsp minced fresh ginger
1 clove garlic, minced
2 large pears, sliced 1/4-inch thick
1 cup chopped spinach

Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces; set aside.

In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.

In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent.

Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes.

Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute.

Makes 4 servings

Per serving: 179 Calories; 6g Fat (27% calories from fat); 19g Protein; 14g Carbohydrate; 55mg Cholesterol; 152mg Sodium

Source: Prevention Magazine