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PORK & PEPPERS

1 (5-ounce) package Oriental curly noodles
1 pound pork tenderloin
3 tablespoons low-sodium soy sauce, divided
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons cornstarch
1/4 teaspoon freshly ground pepper
Vegetable cooking spray
1-1/2 cups cubed red bell pepper
1-1/2 cups cubed yellow bell pepper


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.