NUTRITION
INFO
Calories: 273
Fat: 13.5 g
Carbohydrates: 22 g
Protein: 18 g
Serves: 4
INGREDIENTS
12 oz. boneless pork loin
2 Tbsp. flour
1 Tbsp. canola oil
1 medium onion, sliced
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1 small chili pepper, seeded and minced
1 Tbsp. Worcestershire sauce
1/2 tsp. ground ginger
1 can (8 oz.) sliced pineapple in juice
1 large tomato, seeded and diced
1/2 medium cucumber, peeled, seeded and diced 3/4
tsp. salt 1/4
tsp. freshly ground pepper
DIRECTIONS
1. Trim all visible fat from meat. Cut into 1-inch cubes. Toss with flour to
coat.
2. Generously coat deep, medium skillet with cooking spray. Set over medium-high
heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer
meat to plate.
3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until
onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water,
Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into
pan. Cover, reduce heat and simmer 30 minutes.
4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and
cucumber to stew. Simmer, uncovered, 10 minutes.
5. Enjoy!
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3/4
tsp. salt 