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Pork And Peppers

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Sami Meats 4 Servings

INGREDIENTS

5 oz Oriental curly noodles, 1
package
1 lb Pork tenderloin
3 T Low-sodium soy sauce
divided
1/2 c Unsweetened orange juice
2 T Balsamic vinegar
1 T Honey
2 t Cornstarch
1/4 t Freshly ground pepper
Vegetable cooking spray
1 1/2 c Cubed red bell pepper
1 1/2 c Cubed yellow bell pepper

INSTRUCTIONS

Cook noodles according to package directions, omitting salt and fat.
Drain and set aside.  Trim fat from pork. Cut pork into 3/4-inch cubes.
Combine pork and 1 tablespoon soy sauce; stir well, and set aside.
Combine remaining soy sauce, juice, and next 4 ingredients; stir  well,
and set aside.  Coat a large nonstick skillet with cooking spray, and
place over high  heat until hot. Add pork mixture; stir-fry 1-1/2
minutes or until  browned. Remove pork from skillet; set aside.  Add
bell peppers to skillet; stir-fry 2 minutes. Return pork to  skillet;
add juice mixture. Bring to a boil, and cook 1 minute,  stirring
constantly. Add noodles; cook 1 minute or until heated.  Yield: 4
servings (serving size: 1-1/2 cups).  Per serving: 332 Calories; 6g Fat
(15% calories from fat); 30g  Protein; 40g Carbohydrate; 107mg
Cholesterol; 429mg Sodium  Recipe by: Cooking Light, Jan/Feb 1994, page
84  Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28,
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 88
Total Fat: 9.7g
Cholesterol: 106.6mg
Sodium: 648.7mg
Potassium: 1051.2mg
Carbohydrates: 30.5g
Fiber: 2g
Sugar: 22.1g
Protein: 36.8g


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