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Spicy Sweet-Sour Pork Recipe
Spicy Sweet-Sour Pork Recipe photo by Taste of Home

Spicy Sweet-Sour Pork Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 cup pork mixture (calculated without rice) equals 277 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 661 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit 1 fat, 1/2 starch

Directions

  1. 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.
  2. 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.
  3. 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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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Reviewed Jan. 19, 2016

"Very good."

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