Title: Pear and Pork Stir-Fry
Categories: Pork
Yield: 4 Servings

12	oz	Pork tenderloin; trimmed of all
		Visible fat
2	tb	Fat-free chicken broth
2	ts	Low-sodium soy sauce
1	ts	Vinegar
1	ts	Cornstarch
1/8	ts	Ground cinnamon
2	ts	Canola oil
2		Scallions; shredded
2	tb	Minced ginger; gingerroot
1		Clove garlic; minced
2	lg	Pears; sliced 1/4" thick
1	c	Chopped spinach

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.

Per serving: 179 Calories; 6g Fat (27% calories from fat); 19g Protein; 14g Carbohydrate; 55mg Cholesterol; 152mg Sodium

Posted to MM-Recipes Digest V4 #1 by Shirley F. Coleman

Recipe by: Prevention Magazine

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