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Sweet-and-Sour Pork Recipe

Sweet-and-Sour Pork Recipe photo by Taste of Home

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After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

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Sweet-and-Sour Pork Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice

Directions

Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 333 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 1,190 mg sodium, 35 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Sweet-and-Sour Pork in Taste of Home February/March 1995, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Sweet-and-Sour Pork

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Reviewed on Mar. 07, 2013 by Chris L BCB

This is awesome! Next time I'll double the recipe to have leftovers! Also, used only 1 T. of red wine vinegar. May add some more veggies next time, but either way, this is a definite keeper!

Reviewed on Oct. 22, 2012 by cmtexter

This is a very easy to prepare recipe. The only things I did differently were to use fresh pineapple instead of canned and also I added a small can of sliced water chestnuts and a small can of sliced bamboo shoots and served it over rice vermicelli instead of regular rice. I tripled the recipe so that both my husband and I would have enough for quick lunches for a couple of days. The kids don't care for left-overs, but we DO!

Reviewed on Oct. 05, 2011 by julieolson

We all enjoyed this meal, but I had to double the recipe to get enough for my large family! It was a bit tangy, so I may use less vinegar next time! We like it a little more sweet and a bit less sour! :)

Reviewed on Jun. 14, 2011 by spronovo

Liked that I had all the ingredients on hand for this recipe but would rate the flavour as average. Not enough bite to it.

Reviewed on Apr. 03, 2011 by nanny-bags

Delicious! Just the right amount of tanginess - kids liked it too! A keeper!

Reviewed on Mar. 31, 2011 by Nana Jo Jo

This is a delicious dish. I will def make this again!!!!!

Reviewed on Mar. 21, 2011 by yardroc

I added some stir-fry vegetables. It was terrific and the whole family loved it.

Reviewed on Dec. 27, 2009 by sboes

I made this with left over pork - so I just added it towards the end. Big hit with the kids, too!

Reviewed on Dec. 21, 2009 by cdbdga

My family loved this recipe and we for sure will be making this in the near future. So, so good.