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Sweet-and-Sour Pork

Sweet-and-Sour Pork
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 can (14 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice

Directions

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine
  • the cornstarch, brown sugar, salt, ginger and pepper. Stir in the
  • water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  • In a large skillet or wok, stir-fry pork and onion in oil for 4-8
  • minutes or until tender. Stir pineapple juice mixture; add to
  • skillet. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened.
  • Add green pepper and reserved pineapple. Reduce heat; cover and cook
© Taste of Home 2013

2 of 2

Sweet-and-Sour Pork (continued)

Directions (continued)

  • for 5 minutes. Serve with rice. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 333 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 1,190 mg sodium, 35 g carbohydrate, 2 g fiber, 25 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