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Spicy Sweet-Sour Pork Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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

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.

Nutritional Facts

1 cup: 277 calories, 9g fat (2g saturated fat), 63mg cholesterol, 661mg sodium, 24g carbohydrate (0g sugars, 2g fiber), 24g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 1 fruit, 1 fat

Reviews for Spicy Sweet-Sour Pork

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habenaroman
Reviewed Jan. 19, 2016

"Very good."

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Wine Pairings

Light-Bodied Red Wine

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