Recipes

Serves 4

1 pound pork tenderloin cut into ¼ inch slices
1 - 8 ounce can pineapple chunks, drained; reserve juice
1 tablespoon soy sauce
2 teaspoons honey
1 tablespoon Oh So Garlic Seasoning
1 tablespoon cornstarch
4 ounces vermicelli
2 teaspoons dark sesame oil
½ medium onion, sliced
1 medium red pepper, seeded & chopped
½ cup chicken broth
4 ounces pea pods

1. Mix pineapple juice, soy sauce, honey Oh So Garlic, and cornstarch. Stir in pork, cover and refrigerate for one hour.
2. Cook vermicelli al dente according to package directions.
3. Meanwhile, spray skillet or wok with non-stick spray. Heat over medium-high heat.
4. Combine sesame seed oil, pork mixture, onions, and peppers. Stir-fry until pork is no longer pink. Remove pork from pan.
5. Add broth, pea pods, pineapple, and cooked vermicelli. Cook, stirring constantly until sauce thickens.
6. Serve with pork over pasta.

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