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Sweet-and-Sour Pork

Sweet-and-Sour Pork
From start to finish, this dish can be prepared in less than 30 minutes using ingredients I typically have on hand. I've been making this for 15 years or so and have yet to tire of it.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 medium onion, sliced into thin wedges
  • 1 small green pepper, thinly sliced
  • 1 small sweet red pepper, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil, divided
  • 1 pound pork loin
  • 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
  • 3 tablespoons cornstarch
  • 1/2 cup corn syrup
  • 1/4 cup vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • Hot cooked rice

Directions

  • In a large skillet or wok over medium-high heat, stir-fry onion,
  • peppers and garlic in 1 tablespoon oil for 3-4 minutes or until
  • crisp-tender. Remove vegetables; set aside and keep warm. Cut pork
  • into 3-in. x 1-1/2-in. x 1/8-in. strips; stir-fry over medium-high
  • heat in remaining oil for 5-7 minutes or until no longer pink. Drain
  • pineapple, reserving juice; set pineapple aside. Combine juice and
  • cornstarch; add corn syrup, vinegar, soy sauce and ketchup. Add to
  • skillet with vegetables and pineapple. Bring to a boil; boil and
  • stir for 2 minutes. Serve over rice. Yield: 4 servings.
© Taste of Home 2013

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Sweet-and-Sour Pork (continued)

Nutrition Facts: 1 serving (1 cup) equals 408 calories, 12 g fat (3 g saturated fat), 56 mg cholesterol, 868 mg sodium, 52 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013