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Cook'n with Betty Crocker 
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Crispy Pork with Sweet-and-Sour Vegetables |
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Serves: 4 Print this RecipeRice cracker crumbs are used in place of the traditional deep-fried batter coating to create a low-fat crisp-crumb coating. Using a skillet rather than a wok allows for all of the pork to come in contact with the surface of the pan so it browns evenly. It’s best to brown the meat with a minimum of turning. 1/2 pound pork tenderloin 1 egg white, lightly beaten 1 teaspoon water 34 crisp rice crackers, crushed (1/2 cup) 1/4 teaspoon garlic powder 1/4 teaspoon ground dry mustard 1 teaspoon sesame oil or vegetable oil 1 pound package frozen mixed vegetables, stir fry, with sweet-and sour sauce and pineapple Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately. 1 Serving: Calories 240 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 35mg; Sodium 710mg; Carbohydrate 33g (Dietary Fiber 4g); Protein 17g. *Frozen stir-fry vegetables without sauce and 1/2 cup purchased sweet-and-sour sauce can be substituted for the vegetables with sauce. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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