Pork Teriyaki and Mommy and Maddy

Maddy and Mommy at the lake

Pork Teriyaki

makes 4 servings prep 20 min. marinate 2 hours cook 12 min

Pork:

2 Tbsp light teriyaki sauce

2 cloves garlic, chopped

Juice and zest of 1 lime

1 lb pork tenderloin(I use thin pork chops or whatever is on sale)

Sauce:

1 can (14.5 oz) low-sodium chicken broth

3 Tbsp light teriyaki sauce

4 tsp cornstarch

1 tsp sugar

3/4 tsp hot sauce

Vegetables:

2 Tbsp vegetable oil

1 medium onion, peeled and thinly sliced

1 small red pepper, seeded and sliced

8 oz sliced fresh mushrooms

2 scallions, trimmed and cut in 1 inch pieces

1 bag(12 oz) microwave-ready green beans, cook per instructions

2 1/2 cups cooked brown rice

In large ziplock bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.

In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.

Remove pork from marinade and discard marinade. Cut pork into 1/2 inch slices. Heat 1 tbsp oil in a large electric skillet over medium high heat. Stir-fry pork for 3 min. Remove from skillet and keep warm.

Add remaining tbsp of oil to skillet. Add onion and cook 4 min. Stir in red pepper, mushrooms and scallions. Cook 3 min. Stir in green beans, broth mixture and port. Simmer for 2 minutes, until thickened. Serve pork over cooked brown rice. 501 calories/serving, 13 g fat, 33 g protein, 66 g carbohydrate, 9 g fiber, 746 mg. sodium and 74 mg cholesterol.