Drain pineapple, reserving juice. Combine juice, soy sauce, cornstarch and cayenne; set aside. Heat oil in large skillet over high heat. Stir-fry broccoli 1 to 2 minutes. Add pork tenderloin; stir-fry 5 to 6 minutes, until pork is just done. Push mixture from center of skillet. Stir juice mixture to blend well; add to center of skillet; cook and stir until thickened and bubbly. Add pineapple; cook and stir 1 to 2 minutes, until heated through. Serve on bed of lettuce, garnished with almonds.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 4|
|Calories from Fat: 112 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 59.4mg||18 %|
|Sodium 1089.8mg||38 %|
|Potassium 929.1mg||24 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.9g|
|Protein 31.8g||45 %|
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Calories per serving: 343
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