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Sweet-and-Sour Pork

Sweet-and-Sour Pork
Eleanor Dunbar of Peoria, Illinois stirs up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. TIP: “Serve it over hot rice, chow mein noodles or both,” she suggests.
4 ServingsPrep: 15 min. + marinating Cook: 20 min.

Ingredients

  • 2/3 cup packed brown sugar
  • 2/3 cup cider vinegar
  • 2/3 cup ketchup
  • 2 teaspoons reduced-sodium soy sauce
  • 1 pound boneless pork loin, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 medium onion, cut into chunks
  • 2 medium carrots, sliced
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1 can (8 ounces) pineapple chunks, drained
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine the brown sugar, vinegar, ketchup and soy
  • sauce. Pour half into a large resealable plastic bag; add pork. Seal
  • bag and turn to coat; refrigerate for 30 minutes. Set remaining
  • marinade aside.
  • Drain and discard marinade from pork. In a large skillet, cook pork
  • in oil for 3 minutes. Add the onion, carrots, green pepper, garlic
  • and ginger; saute until pork is tender. Add reserved marinade. Bring
  • to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice
  • if desired. Yield: 4 servings.
© Taste of Home 2013

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Sweet-and-Sour Pork (continued)

Nutrition Facts: 1-1/4 cups (prepared with reduced-sodium soy sauce; calculated without rice) equals 389 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 490 mg sodium, 53 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013