COCONUT-PEAR AND PORK STIR-FRY
Yield: 24 Servings

PORK

2/3 cup Soy sauce
1-1/2 Tbsp. Ground ginger
1 Tbsp. Crushed red pepper
4 lbs. Pork tenderloin, quartered, sliced 1/4-inch thick

STIR FRY

1/4 cup Vegetable oil
3 lbs. (2-1/4 qt.) Red bell pepper, julienned
2 lbs. (2-1/2 qt.) Onion, cut in half, then sliced lengthwise
8 cloves Garlic, chopped finely
5 cans (14 oz. each) Coconut milk
1 tsp. Salt
1 lb. 2 oz. (1-1/2 gal.) Baby spinach leaves, lightly packed
2 lb. 12 oz. Pacific Northwest Canned Pear Halves, drained, thinly sliced
1/3 cup Sugar
1/2 cup Lemon juice
4-1/2 qt. Cooked long grain rice

METHOD
To prepare pork, combine soy sauce, ginger and crushed red pepper; toss pork in mixture to coat. Marinate in refrigerator up to 6 hours. In a large sauté pan, stir fry pork in hot oil until lightly browned. Remove pork; reserve. In the same pan, sauté bell pepper and onion; cook until tender crisp, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in coconut milk and salt; bring to a boil. Reduce to simmer. Stir in spinach, pear and sugar; simmer until spinach wilts, stirring frequently, about 5 minutes. Remove from heat; stir in lemon juice. Keep warm in a counter pan or cool and reheat per order. Serve with rice.

NUTRITION (Per Serving)
Calories: 511,   Calories from Fat: 204,   Fat: 23g,   Saturated Fat: 17g,
Cholesterol: 49mg,   Sodium: 587mg,   Carbohydrate: 55g,   Dietary Fiber: 5g,
Sugar: 15g,   Protein: 23g,   Vitamin A: 136% DV,   Vitamin C: 161% DV,
Calcium: 7% DV,   Potassium: 24% DV,   Iron: 35% DV