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Loading...| 2 tablespoons canola oil | |
| 1 1/2 lbs pork tenderloin , cubed | |
| 1 small yellow onion , chopped ( or white ) | |
| 1 red bell pepper , cut into squares | |
| 1 green bell pepper , cut into squares | |
| 1 garlic clove , finely chopped | |
| 1/2 medium pineapple , fresh , cubed | |
| 2 tablespoons tamari | |
| 1/2 cup hoisin sauce , low carb version | |
| 1 tablespoon chili sauce | |
| 1/2 teaspoon dark sesame oil | |
| 6 cups shredded romaine lettuce | |
| 3 tablespoons sesame seeds , toasted |
| 1. | In a large skillet, heat canola oil over medium-high heat. |
| 2. | Add pork tenderloin and cook until browned on all sides. |
| 3. | Add onion, red and green bell peppers, and garlic to the skillet and cook until tender. |
| 4. | Add fresh pineapple, tamari, hoisin sauce, chili sauce, and dark sesame oil and stir until all ingredients are combined. |
| 5. | Cook for an additional 5 minutes until sauce thickens. |
| 6. | Serve over shredded romaine lettuce and garnish with toasted sesame seeds. |
Low in carbs with only 13 net carbs per serving.
Quick and easy to make, perfect for a busy weeknight dinner.
The combination of flavors creates a perfect balance of sweet and sour.
May be too spicy for some people.
Not suitable for vegetarians or vegans.
This dish is high in protein which helps build and repair muscle tissues.
The antioxidants found in pineapple can help reduce inflammation and the risk of chronic diseases such as heart disease and diabetes.
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