• 1 lb. pork tenderloin
• 1 Tbs. olive oil
• 1 red pepper, cut in strips
• 1/2 C. white wine
• 1 tsp. ginger
• 1 Tbs. green chilies
• 1/8 tsp. cinnamon
• 1 Tbs. chopped fresh cilantro (used dried)
• 8 oz. bamboo shoots
• 1/2 C. pineapple syrup (below)

Slice tenderloin and pound each slice flat. Sauté in oil few minutes until done and remove from pan. Sauté red pepper in little oil until crisp-tender. Reduce heat; add in rest of ingredients. Simmer until warm and serve sauce over pork.

Pineapple Syrup:

1/2 C. water

1 tsp. pineapple extract

1/2 Tbs. liquid splenda (or 1/2 C. granular)

1/4 tsp guar gum

Directions

Heat water, extract and splenda til boiling. Add guar gum and let stand. It thickens a LOT.