1\/4 C. dry-roasted peanuts
\n1\/3 C. chopped green onions
\n1\/4 C. fresh cilantro leaves
\n1 T. sugar
\n1 T. fish sauce
\n3 garlic cloves, chopped
\n1 serrano chile, halved
\n12 oz. pork tenderloin, trimmed and coarsely chopped
\nCooking spray
\n1\/4 tsp. salt
\n9 (1\/2-inch-thick) slices pineapple, each cut into quarters<\/p>\n
Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside. Place pork in food processor; process until coarsely ground. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.<\/p>\n
Yield: 9 servings
\nServing size: about 1\/4 C. pork mixture and 4 pineapple pieces
\nCalories: 105
\nFat: 3.5g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. dry-roasted peanuts 1\/3 C. chopped green onions 1\/4 C. fresh cilantro leaves 1 T. sugar 1 T. fish sauce 3 garlic cloves, chopped 1 serrano chile, halved 12 oz. pork tenderloin, trimmed and coarsely chopped Cooking spray 1\/4 tsp. salt 9 (1\/2-inch-thick) slices pineapple, each cut into quarters Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside. Place onions and next 5 ingredients (through chile) in food processor, and process until…<\/p>\n