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16 oz. extra-lean pork tenderloin, cut into bite-size pieces<\/span><\/p>\n 1\/2 C. chopped onion<\/span><\/p>\n 4 C. shredded cabbage<\/span><\/p>\n 1 C. water<\/span><\/p>\n 1\/2 C. Splenda Granular<\/span><\/p>\n 1\/2 C. apple cider vinegar<\/span><\/p>\n 3 T. all-purpose flour<\/span><\/p>\n 1\/8 tsp. black pepper<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings<\/span><\/p>\n Calories: 200<\/span><\/p>\n Fat: 4g<\/span><\/p>\n Fiber: 2g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n