Ingredients
1
small pork tenderloin (1/2 lb)
1
can (8 oz) pineapple chunks in juice, drained, juice reserved
1
tablespoon soy sauce
1
teaspoon honey or packed brown sugar
2
cloves garlic, finely chopped
1
tablespoon cornstarch
4
oz uncooked vermicelli
2
teaspoons dark sesame oil
1/4
cup Progresso™ chicken broth (from 32-oz carton)
1/2
medium onion, sliced
1
medium red bell pepper, chopped (1 cup)
4
large stalks bok choy, chopped
4
oz fresh snow pea pods (1 cup), strings removed
Preparation
Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.
Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.
Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center.
