Coconut Pear & 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
  • 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

    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. Return pork to the pan to reheat. 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