Print Options

Back to Spicy Sweet-Sour Pork >

Include these items:

Taste of Home Logo

Spicy Sweet-Sour Pork

 Spicy Sweet-Sour Pork
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.
2 ServingsPrep/Total Time: 30 min.


  • 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.

2 of 2

Spicy Sweet-Sour Pork (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.