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Pork 'n' Pineapple Stir-Fry Recipe
Pork 'n' Pineapple Stir-Fry Recipe photo by Taste of Home

Pork 'n' Pineapple Stir-Fry Recipe

Read Reviews (2)
4.33 2
Publisher Photo
A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 5 tablespoons reduced-sodium soy sauce, divided
  • 1 pork tenderloin (1 pound), cut into 1/2-inch cubes
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup sherry or additional reduced-sodium chicken broth
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 teaspoons canola oil, divided
  • 1 large onion, chopped
  • 2 medium carrots, thinly sliced
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 cup cubed fresh pineapple
  • 1 large sweet red pepper, cut into 3/4-inch pieces
  • 1/2 cup thinly sliced green onions
  • Hot cooked rice, optional

Nutritional Facts

2/3 cup (calculated without rice) equals 227 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 652 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
  3. In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
  4. Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
  5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
Originally published as Pork 'n' Pineapple Stir-Fry in Country Woman April/May 2008, p30

Nutritional Facts

2/3 cup (calculated without rice) equals 227 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 652 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pork 'n' Pineapple Stir-Fry(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 19, 2011

This is quite a refreshing dish and it is easy to be prepared. The combination of sourness, sweetness and saltiness will make this simple dish stand out of the crowd. If you wish to have stir fried pork which melt into your mouth .you probably should opt for tenderloin cut.

Lisa

www.bakingfrenzy.com

MY REVIEW
Reviewed Oct. 3, 2008

This was just O.K. - my family wants me to return to my regular sweet 'n sour pork recipe.

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