Serves: 8
Total Calories: 382

2 pounds pork tenderloin cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup pineapple juice
2 teaspoons cornstarch
1/2 cup soy sauce
1/2 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons lemon juice
4 cloves garlic minced
2 teaspoons coriander ground
1/2 teaspoon red bell pepper crushed
2 (8-ounce) cans water chestnuts whole, drained
1/2 pound mushrooms small, cleaned

At least 1 hour or up to 1 day before serving:

In a large skillet over medium-high heat, sauté pork in oil until browned and cooked through set aside.

In a 3-quart saucepan, mix pineapple juice and cornstarch until smooth. Stir in soy sauce, peanut butter, sugar, lemon juice, garlic, coriander and crushed red pepper. Stirring over medium-high heat, bring to a boil and boil for 1 to 2 minutes or until thickened. If making ahead, cover and refrigerate.

About 30 minutes before serving:

If necessary, reheat meat mixture over low heat. Add water chestnuts and mushrooms. Over medium heat, cook and stir until heated through. Transfer to a warm chafing dish and serve with small plates and forks.

Nutritional Facts:

Serves: 8
Total Calories: 382
Calories from Fat: 127

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Baked Lobster Tails
Indonesian Pork Tenderloin
Mexican Pizzas
Pizza Pockets
Turkey And Ham Pinwheels