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Spicy Sweet-Sour Pork Recipe

Photo by: Taste of Home

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Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet and too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.

This recipe is:

Healthy

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2 Servings
Prep/Total Time: 30 min.

Ingredients

1 can (8 ounces) pineapple chunks
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 pound pork tenderloin, cut into 2-inch strips
2 teaspoons canola oil
1/2 cup green pepper strips
1/2 cup sweet red pepper strips
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice until smooth. Set aside.
In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.

Nutritional Analysis: One serving (1 cup pork mixture, calculated without rice) equals 277 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 661 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1/2 starch.

Spicy Sweet-Sour Pork published in Light & Tasty December/January 2005, p59