1/2 cup low-sugar apricot preserves
3 Tbsp. ketchup
3 Tbsp. apple-cider vinegar
2 Tbsp. water
1 Tbsp. cornstarch
2 Tbsp. canola oil
3/4 lb. boneless center-cut pork loin, cut into thin strips 2 minced garlic cloves
2 sliced bell peppers
2 cups fresh broccoli florets
1 cup trimmed fresh snow peas
Whisk top 5 ingredients together in a small bowl until smooth. Heat large deep skillet or wok over high heat until drop of water sizzles on it. Add oil and swirl to coat skillet. Add pork, and stir-fry until browned, 2 minutes. Add garlic and stir-fry until pork is cooked through and garlic is fragrant, 1 minute. Transfer pork mixture to plate. Spray skillet with nonstick spray and set over medium-high heat. Add vegetables; stir-fry until they begin to brown, about 3 minutes. Add sauce, reduce heat, and stir to coat. Add pork mixture and cook, stirring frequently, until vegetables are crisp-tender and sauce is bubbly and thickened, about 2 minutes.
Per serving: (1 1/4 CUPS) 290 CAL, 9 G TOTAL FAT, 3 G SAT FAT, 0 TRAN FAT, 54 MG CHOL, 174 MG SOD, 31 G TOTAL CARB, 25 G TOTAL SUGAR, 2 G FIBER, 21 G PROT, 44 MG CALC. PointsPlus value: 7
Recipe found in January/February 2011 edition of Weight Watchers magazine.
From my experience: This recipe was super easy and can be varied in many ways. I used Sweet Orange Marmelade, low-fat cornstarch, and changed the vegetables, using bell peppers, shelled edamame, and carrots instead because that's what I had in supply. I simplified the recipe by adding the vegetables into the pan with the pork mixture while it was finishing cooking instead of cooking them separately. The liquid never thickened like the recipe described, so I added cooked rice into the pan at the last minute to absorb some of it. I had planned on serving the dish with it in anyway. This recipe was good and even better as leftovers. Enjoy!