4 (4 oz.) lean pork tenderloins or cutlets
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup 1 (8 oz can) crushed pineapple, packed in fruit juice – undrained
2/3 cup water
1/2 teaspoon ground ginger
2 cups (3 oz) Pepperidge Farm dried bread cubes
2 tablespoons apricot spreadable fruit
Preheat oven to 350° F. Spray a 8-by-8-inch baking dish with butter-flavored cooking spray.
In a large skillet sprayed with butter-flavored cooking spray, lightly brown meat on both sides. Remove meat from skillet. Add onion and green pepper to skillet. Saute until vegetables are crisp tender, 3 to 4 minutes. Stir in undrained pineapple, water, and ginger. Add bread cubes. Mix well to combine.
Spoon bread mixture into prepared baking dish. Arrange browned meat evenly over bread mixture. Spread about 1 1/2 teaspoons spreadable fruit over each piece of meat.
Cover with aluminum foil and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on a wire rack and let set 2 to 3 minutes.
Divide into 4 servings. Serving size (1/4 recipe)
According to the cookbook Per serving: 306 Cal, 6g Fat, 28g Pro, 35g Carb, 405mg Sod, 1g Fib Healthy Exchanges: 3 Protein, 1 Bread, 1 Fruit, 1/2 Vegetable Diabetic Exchanges: 3 Meat, 1 Starch, 1 Fruit
WW Points: 6 pt.
Cooking Healthy with a Man in Mind Cookbook