Sweet and Sour Pork Over Cauliflower Rice

I used pork loin roast for this. You could also use pork tenderloin to shave off a few calories. Chicken would work in this recipe as well. Be sure to change the nutritional stats if you change the recipe.

Ingredients:

• 1 pound Pork Loin, Cut Into 1/2 to 3/4 Inch Cubes
• 1 Small Onion Sliced
• 2 Bell Peppers, Julienned (I used one green and one red for both the flavor and the colors.)
• 1/4 cup Shitake Mushrooms
• 1 20 ounce Can Pineapple Chunks, Unsweetened
• 2 teaspoons Fresh Garlic, Chopped
• 1/3 cup Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sugar
• 2 tablespoons Splenda
• 3 teaspoons Ginger
• 1/2 teaspoon Crushed Red Pepper, to taste
• 2 tablespoons Corn Starch
• 4 cups Riced Cauliflower, Cooked and Divided Into 6 Serving Bowls

Directions:

1. In a large frying pan or wok that has been sprayed with non stick spray and heated to medium high brown the pork cubes, remove from pan and set aside
2. Add onion and bell peppers to the pan, cooking for 2-4 minutes, stirring to slightly soften
3. Meanwhile drain the pineapple juice into a bowl and add the soy sauce, vinegar, garlic, ginger, sugar, Splenda and red pepper flakes. Add the corn starch and whisk to thoroughly combine with the other ingredients
4. Add the pork, mushrooms and pineapple chunks back to the pan, mixing well with the onions and bell peppers
5. Add the sauce, mix and cook until sauce has thickened and pork is cooked through (4-5 minutes)
6. Remove from heat and serve immediately over cauliflower rice

Nutrition: Makes 6 servings each with approximately

• 229 calories and
• 24 grams protein