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Sweet and Sour Pork Recipe

Photo by: Taste of Home

My children always asked for this wonderful and tangy pork dish when they came home from school for the weekend. Today, they still appreciate the stir-fry's comforting flavor.

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4 Servings
Prep/Total Time: 15 min.

Ingredients

1 can (20 ounces) pineapple chunks
2 tablespoons cornstarch
1/4 cup soy sauce
1 tablespoon honey
1/2 teaspoon chicken bouillon granules
1 garlic clove, minced
1/8 teaspoon pepper
2 tablespoons canola oil
3/4 pound pork tenderloin, cut into bite-size pieces
1 medium green pepper, thinly sliced
Hot cooked rice

Directions

Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside.
Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender.
Stir pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 295 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 1,061 mg sodium, 33 g carbohydrate, 2 g fiber, 20 g protein.

Sweet and Sour Pork published in Country Woman September/October 1994, p37