1 grapefruit
1 1/4 pounds pork tenderloin
1/3 cup grapefruit juice
2 tablespoons low-sodium soy sauce
1 clove garlic, minced
1 teaspoons light brown sugar, divided
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 teaspoons minced fresh ginger
8 green onions, cut into 2-inch pieces
1 medium red or green bell pepper, cut into 1-inch cubes
1/4 cup catsup
1/3 cup fat-free, low-sodium chicken broth


Peel grapefruit and carefully remove white pith. Carefully section grapefruit with paring knife, peeling fruit away from membrane. Set aside.

Trim visible fat from pork; cut into I-inch cubes. In medium bowl, combine grapefruit juice, soy sauce, garlic and 1 teaspoon brown sugar; stir until well blended. Add pork; toss to coat. Cover and refrigerate 30 minutes. Drain pork, reserving marinade. Place cornstarch in shallow dish; add pork and toss to coat.

In skillet over medium-high heat, heat oil 2 minutes. Add pork; cook and stir 5 to 7 minutes until golden brown on all sides. Remove pork to heated serving dish; keep warm.   Reduce heat to medium and add ginger, green onions and bell pepper; cook and stir 2 to 3 minutes, until onions are slightly limp. Add catsup, chicken broth, remaining 1 teaspoon brown sugar and reserved marinade; bring to boil. Add browned pork and grapefruit sections; cook 5 minutes, until pork is done and sauce is slightly thickened. Serve immediately.

Variation; Substitute pineapple chunks for grapefruit.

Accompaniments: Hot white rice, crisp tender asparagus and sesame rolls.