Recipe: Sweet and Sour Pork over Rice

SWEET AND SOUR PORK OVER RICE

1/4 pound pork tenderloin, cut into 3/4 inch cubes
1 onion, cut into thin wedges
1 sweet green pepper, chopped
1 sweet red pepper, chopped
1 (8 oz.) can pineapple chunks, packed in juice, undrained
3 tablespoons cider vinegar
2 tablespoons packed brown sugar
2 teaspoons low-sodium soy sauce
1 1/2 cups quick-cooking rice
1 (8 1/2 oz.) can sliced peaches
water
1 tablespoon cornstarch

Coat a skillet with nonstick spray; warm over medium heat for 1 minute. Add pork and cook, stirring occasionally, until it loses its pink color, 5 to 6 minutes.

Add onions, sweet peppers, undrained pineapple, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, about 5 minutes.

Meanwhile, cook rice.

Drain peaches, reserving juice. Add enough water to make 1/2 cup liquid. Blend in cornstarch.

Cut each peach slice into thirds. Stir cornstarch mixture and peaches into skillet. Cook, 1 minute more. Serve over rice.

Servings: 4
Source: Prevention's Quick and Healthy Cooking magazine - December 1995 issue