Pork and Asparagus in Ginger Sauce

1 lb. pork tenderloin

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. dry sherry

2 tsp. grated fresh ginger

2 cloves garlic, minced

1 tbsp. canola oil

1 bunch fresh asparagus, cut into diagonal slices

1 small red bell pepper, cut into thin strips and halved

1 ½ tsp. cornstarch

2 Tbsp. toasted sliced almonds

Partially freeze pork tenderloin to firm; slice across the grain into ¼-inch thick strips.  Combine soy sauce, dry sherry, ginger and garlic.  Place pork strips and marinade in plastic bag or utility dish, turning to coat.  Close bag securely or cover dish; marinate in refrigerator 1 hour.

Drain off marinade; reserve.  Heat oil in large nonstick frying pan over medium-high heat.  Stir-fry pork strips (½ at a time), turning constantly.  Remove pork from pan with slotted spoon; reserve.  Add asparagus and red pepper strips to pan and stir-fry 1 to 2 minutes or until heated through. 

Stir cornstarch into reserved marinade.  Add marinade mixture to pan and bring to a full boil, cooking and stirring until sauce thickens.  Return pork to pan and heat through.  Garnish with almonds.

Note:  To reduce sodium further, discard marinade and serve pork with stir-fry asparagus and pepper.

Yield: 4 servings

PER SERVING:
CALORIES: 260
FAT: 11g           
SATURATED FAT: 2.5g
CHOLESTEROL: 75mg    
CARBOHYDRATE:  10g
FIBER: 4g
SODIUM: 510mg
PROTEIN: 27g

WeightWatchers Points:  5

Diabetic Exchange: 4 lean protein, 1/2 carbohydrate

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