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Sweet-and-Sour Pork Recipe

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Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup cider vinegar
1 pork tenderloin (1 pound), cut into 1-inch cubes
5 teaspoons canola oil, divided
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/3 cup red currant jelly
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups (calculated without rice) equals 311 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 347 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat, 1/2 fruit.

Sweet-and-Sour Pork published in Light & Tasty December/January 2008, p14

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