Polynesian Pork Stir-Fry

 

1/4

cup shredded coconut

1

pound pork tenderloin, cut into 1/8-inch slices

1

small onion, cut into thin wedges

1

teaspoon finely chopped gingerroot

1/4

teaspoon salt

1

medium sweet potato, peeled and cut into 1 1/2x1/4-inch strips (1 1/2 cups)

1 1/2

cups frozen snap pea pods (from 1-pound bag)

1/4

cup stir-fry sauce

1

can (8 ounces) pineapple tidbits or chunks in juice, drained and juice reserved

1

tablespoon honey

• 1 Cook coconut in 10-inch nonstick skillet over medium heat 2 to 3 minutes, stirring constantly, just until golden brown. Remove from skillet.
• 2 Spray same skillet with cooking spray. Cook pork, onion, gingerroot and salt in skillet over medium-high heat, stirring occasionally, until pork is brown. Stir in sweet potato and frozen pea pods. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until potato is tender.
• 3 Stir in stir-fry sauce, pineapple juice and honey until pork mixture is coated. Stir in pineapple; cook until heated through. Sprinkle each serving with coconut.