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Sweet-and-Sour Pork Recipe

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

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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

Quick

Diabetic Friendly

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Sweet-and-Sour Pork Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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.

Nutritional 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.

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

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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(1-1) of 1 reviews

Reviewed on Feb. 24, 2012 by carolanne1210

The only change I made to this recipe was to add a handful of snow peas. The taste of vinegar in the sauce was overwhelming. My husband and son, who will eat just about anything, took one bite, tossed it in the trash and made salami sandwiches for dinner.