Asian Sweet-and-Sour Pork Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.