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Asian Sweet-and-Sour Pork

 Asian Sweet-and-Sour Pork
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 ServingsPrep/Total Time: 30 min.


  • 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.

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Asian Sweet-and-Sour Pork (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1-1/4 cups (calculated without rice) equals 311 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 347 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.