Recipe Nutritional Information:
Calories per Serving: 519
Total Protein per Serving: 30 grams
Total Carbs per Serving: 65 grams
Total Fat per Serving: 15 grams
Saturated Fat per Serving: 2 grams
Total Fiber per Serving: 5 grams
1 1/3 cups long-grain brown rice
1 can (8 oz) pineapple chunks in juice (strained and juice reserved, 1/3 cup)
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp cornstarch
¼ cup water
1 lb pork tenderloin, all visible fat trimmed, cut in half lengthwise and sliced in approx 1/3-inch slices
1 red bell pepper, seeds removed and large dice (1 inch)
1 yellow bell pepper, seeds removed and large dice (1 inch)
1 green bell pepper, seeds removed and large dice (1 inch)
¼ red onion, large dice (1 inch)
Salt and pepper
3 tbsp canola oil
Prepare rice per the manufacturer’s directions.
While rice is cooking, strain pineapple chunks and add 1/3 cup pineapple juice to vinegar, soy sauce, cornstarch, and water.
Season pork with salt and pepper. In a large sauté pan on high heat, cook pork in 3 tbsp canola oil until browned. Set aside in a bowl.
Add all three pepper varieties and red onion to the sauté pan, season with salt and pepper, and cook for 6 minutes. Add pork and pineapple to the pan, whisk sauce, and add to pan. Reduce heat to medium and simmer 3 minutes.
Serve family-style over brown rice.