- 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
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"We have a banana tree and this was one of the recipes I tried with the new batch of bananas. It was really moist and not too sweet"
"Miam ! really good and easy, I will do it with my students !"
"So very yummy! I do wish I'd added some cinnamon, but they are tender and moist..... Doubled the recipe and it made 12 muffins and 2 medium sized loaves."
"This bread is really good! I didn't have shortening so I used unsalted butter instead. I also cut sugar down to 2/3 cup and added a little cinnamon. I will definitely be making this again!!"
"This is now my favorite banana bread. Blueberries make everything better. It is very moist. I don't know what the negative reviews are talking about. There is no yogurt in this recipe.. I made mine in mini loaf and it came out great."