1 lb. pork tenderloin
1/2 c. unsweetened orange juice
3 tbsp. reduced-sodium soy sauce
1 tbsp. dry white wine
1 1/2 tbsp. cornstarch
1/8 tsp. pepper
1 tbsp. cooking oil
1 c. thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 c. unsweetened pineapple chunks, drained

Slice pork diagonally across grain into 1/4 inch strips. Combine orange juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat heavy skillet or wok with cooking spray; heat to medium high. Add pork; stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to skillet. Pour orange juice mixture over, stirring well. Cover and simmer 2 or 3 minutes. Add pineapple, stir well.

4 servings.