Captured Time Books

Sorry for the late day sun.

I goggled this today because both Mr. Wonderful and I are not big fans of pork.  However,  I had made Cuban sandwiches this weekend and since you cannot make Cubans' with out pork we ended up with a LOT of left over pork loin.   I searched high and low for something that sounded de-lish.  I hit up Food Network, Recipes.com and even Weight Watchers.


Finally I ended up with Szechuan Pork.  It was half - way down the second page of "Pork" options on the Weight Watchers online tools.   Let me tell you;  It -with a few adaptations is a 9 out of 10.
Wow were we happily surprised with this dish.  It is VERY spicy with a creamy but ginger fresh sauce.
This recipe will move to the regular rotation.

Ingredients:
2 tsp. toasted sesame oil
1 lb. cooked and trimmed of all fat pork loin (I used a pre-seasoned swift premium pork tenderloin mushroom and bacon)  from Costco.
3 cloves garlic minced
3 Tab. fresh Ginger minced
1 whole Jalapeno seeds and all minced
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
2 cups Baby Portabella Mushrooms
1/2 Cup of your favorite Salsa
2 Tab Peanut Butter
2 Tab Soy Sauce.
1- 2 tsp Crushed Red Pepper.

Saute Mushrooms first and remove from pan,  add 1 tablespoon soy sauce reserve the rest for later.
Heat oil in Saute' pan or seasoned wok.
Add Ginger and Garlic saute' one minute.- Move to top of Wok
Add Pork to center of wok just to heat.
Add Bell Peppers and mushrooms.
Add Salsa and Peanut Butter.
Add last of Soy Sauce.
Serve over Brown Rice with Sesame Soy Green Beans or your choice of Veg.


Weight Watchers Points Plus 8