Chinese Pork and Pasta

Asian night! Time to bring out the chopsticks for delicious noodles, pork and veggies.

Prep Time: 30 min Start to Finish: 1 hr 30 min
Makes: 4 servings

1/2-pound pork tenderloin
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup fat-free chicken broth
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 ounces snow (Chinese) pea pods, strings removed

1. Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.

2. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.

3. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center.

Nutrition Information1 Serving: Calories 255 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 35mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars ncg); Protein 19g Percent Daily Value*: Vitamin A 22%; Vitamin C 68%; Calcium 4%; Iron 16% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.