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.
- 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
- 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.
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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