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

Sweet-and-Sour Pork Recipe

Read Reviews
4.5 13 15
Publisher Photo
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 can (14 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice

Nutritional Facts

1 each: 333 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 25g protein


  1. Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  2. In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice. Yield: 4 servings.
Originally published as Sweet-and-Sour Pork in Taste of Home February/March 1995, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Sweet-and-Sour Pork

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 14, 2015

"Excellent. My family isn't crazy about veggies (carrots, typically found in the recipe) so this was right up their alley. I did use sesame oil, which added a nice flavor. I also liked the richness of the color from the fond.

I added an extra tablespoon of brown sugar per other reviews suggestions."

Reviewed Mar. 9, 2015

"My family loved this recipe and they are picky eaters! I will definitely make this again!"

Reviewed Oct. 30, 2014

"I thought this was very easy and tasty. I did end up adding more brown sugar to make the sauce sweeter. Overall a good recipe for a work night!"

Reviewed Apr. 22, 2014

"This was just ok. Very sour. Probably won't make again."

Reviewed Mar. 7, 2013

"This is awesome! Next time I'll double the recipe to have leftovers! Also, used only 1 T. of red wine vinegar. May add some more veggies next time, but either way, this is a definite keeper!"

Loading Image