Spicy Sweet-Sour Pork Recipe
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.
- 1 can (8 ounces) pineapple chunks
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon brown sugar
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1/2 pound pork tenderloin, cut into 2-inch strips
- 2 teaspoons canola oil
- 1/2 cup green pepper strips
- 1/2 cup sweet red pepper strips
- Hot cooked rice, optional
- Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside.
- In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
- Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Sweet-Sour Pork in Light & Tasty December/January 2005, p59
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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