This sauce has a wonderful complex flavor. Serve it with tender pork or even chicken and colorful peppers. Top with crunchy peanuts.

Sauce

  • 1 cup fat-free chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon Hoisin sauce
  • 1/2 teaspoon Asian hot chili garlic sauce

Pork & Vegetables

  • 1/4 cup flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound pork tenderloin, cut in 2 inch thick medallions
  • 1 tablespoon canola oil
  • 1 medium red or yellow pepper, thinly sliced
  • 1/2 cup green onions, chopped and divided
  • Topping
  • 1/4 cup peanuts, toasted

In a small food processor, combine all sauce ingredients. Mix until smooth. Taste and add more hot chili sauce if desired. Be careful. It is hot. Set aside.
In a shallow bowl, combine flour, cumin, basil, salt, and pepper. Dredge pork medallions in flour mixture on both sides. Place on a plate and set aside.
In a large skillet, heat oil. Add pepper and the white part of the green onions. (Reserve green pieces for a garnish.) Cook until tender. Remove peppers from skillet and set aside. Place pork in skillet and cook over medium-hot heat until brown on both sides of each piece. Add reserved sauce to the pan. Bring to a boil. Reduce heat and boil gently, while stirring the sauce, until pork is cooked to desired doneness. Add reserved peppers and onions. Heat through. Top with green onions and peanuts. Serve with rice or noodles.

Serves 4

Nutritional Information per serving:
Calories: 325
Fat, gm.: 15
Protein, gm.: 28
Carbs, gm.: 19
Cholesterol, mg.: 60
Fiber, gm.: 2.2