Pear And Pork Stir-Fry

Recipe Ingredients

12 oz	340g	Pork tenderloin - trimmed of
		All visible fat
2 tablespoons	30ml	Defatted chicken stock
2 teaspoons	10ml	Low-sodium soy sauce
1 teaspoon	5ml	Vinegar
1 teaspoon	5ml	Cornstarch
1/8 teaspoon	0.6ml	Ground cinnamon
2 teaspoons	10ml	Canola oil
2		Scallions - shredded
2 tablespoons	30ml	Minced peeled gingerroot
1		Garlic clove - minced
2		Pears - sliced 1/4" thick (large)
1 cup	237ml	Shredded spinach

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories 177; Fat (grams) 4.8; Percent calories from fat 24; Cholesterol (milligrams) 56; Sodium (milligrams) 156; Fiber (grams) 2.7.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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