Pork and Veggie Saute


'I'm always trying to cut calories, and this is one of my favorite ways to do it,' writes Ethel Martin of Warwick, Rhode Island. 'This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!'

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 1 cup reduced sodium chicken broth

  • ¼ cup reduced-sodium soy sauce

  • 3 garlic cloves, minced

  • ½ teaspoon ground allspice

  • 1 teaspoon grated fresh ginger root

  • ½ pound pork tenderloin, cut into 1/4-inch-thick slices

  • 2 bay leaves

  • 2 teaspoons canola oil

  • ½ cup sliced fresh mushrooms

  • ½ cup julienned sweet red pepper

  • cup thinly sliced celery

  • 2 teaspoons cornstarch

  • 2 teaspoons honey

  • 2 cups Hot cooked rice


  1. In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.

  2. Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.

  3. In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.


Nutritional Analysis: One serving: 1 cup pork mixture (calculated without rice) equals 249 calories, 9 g fat (2 g saturated fat), 74 mg cholesterol, 846 mg sodium, 15 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.