My grandmother made this for me on Valentine's Day when I was a child. Now I make it for my children on Valentine's. I usually make brown rice or rice noodles and add thinly sliced Bok Choy to up the vegetable intake. I've never had leftovers. —Barbara Hinterberger, Buffalo, New York
Featured In: 35 Chinese Takeout Fake-Out Recipes
- 1 can (20 ounces) unsweetened pineapple chunks
- 1/3 cup water
- 1/3 cup cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 1 teaspoon paprika
- 1 tablespoon canola oil
- 1 medium green pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cups hot cooked brown rice
- Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside.
- Sprinkle pork with paprika. In a large nonstick skillet coated with cooking spray, brown pork in oil.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice. Yield: 4 servings.
Originally published as Sweet & Sour Pork in Healthy Cooking Annual Recipes Annual 2014
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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