- 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
- 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.
- 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.
- Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice. Yield: 4 servings.
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
"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."
"My family loved this recipe and they are picky eaters! I will definitely make this again!"
"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!"
"This was just ok. Very sour. Probably won't make again."
"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!"