1 lb pork tenderloin
1 T olive oil
1 red pepper, cut in strips
1/2 cup white wine
1 tsp ginger
1 tbsp green chiles
1/8 tsp cinnamon
1 tbsp chopped fresh cilantro (used dried)
8 oz bamboo shoots
1/2 cup pineapple syrup*

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

Serves 3 

Per serving: carb 5, fiber 2, (NET carbs 3), cal 282, fat 11, sat fat 6.5)

PINEAPPLE SYRUP:
1/2 cup water
1 tsp pineapple extract
1/2 Tsp liquid splenda (or 1/2 cup granular)
1/4 tsp guar gum

Heat water, extract and splenda til boiling. Add guar gum and let stand. It thickens a LOT. (0 carbs with liquid; if you have to use granular, it would be 12 carbs, which may bring the total too high