Instructions: Cut the pork crosswise into 16 slices. Place the slices, several at a time, between 2 sheets of wax paper. Using a meat mallet, pound to 1/4 inch thickness.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add enough pork slices to cover the pan. Cook for 3 minutes. Turn and cook for 3 minutes, or until browned. Transfer the pork to a plate; cover to keep warm. Repeat until all the pork is cooked.

Add the orange juice to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions, green peppers, and sweet red peppers. Cook, stirring, for 5 minutes, or until the vegetables soften.

Place the cornstarch in a small bowl. Add the apple juice concentrate and stir until smooth. Add the garlic, ground red pepper, cumin, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the pork. Sprinkle with the scallions.

To freeze, pack the cooled cooked pork and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for five minutes, or until hot.

Description: "The fruity sauce keeps the meat moist, so this low-fat recipe may be frozen."

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