16 oz. extra-lean pork tenderloin, cut into bite-size pieces

1/2 C. chopped onion

4 C. shredded cabbage

1 C. water

1/2 C. Splenda Granular

1/2 C. apple cider vinegar

3 T. all-purpose flour

1/8 tsp. black pepper

 

In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion for 6 to 8 minutes. Add cabbage and 3/4 C. water. Mix well to combine. Continue cooking for 5 to 6 minutes or until cabbage is tender. Stir in Splenda and vinegar. In a small bowl, combine remaining 1/4 C. water, flour, and black pepper. Add flour mixture to cabbage mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

 

Yield: 4 servings

Calories: 200

Fat: 4g

Fiber: 2g