- 4-1/2 teaspoons all-purpose flour
- 5 tablespoons reduced-sodium soy sauce, divided
- 1 pork tenderloin (1 pound), cut into 1/2-inch cubes
- 2 tablespoons plus 1 teaspoon cornstarch
- 1 cup reduced-sodium chicken broth
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sherry or additional reduced-sodium chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons canola oil, divided
- 1 large onion, chopped
- 2 medium carrots, thinly sliced
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 cup cubed fresh pineapple
- 1 large sweet red pepper, cut into 3/4-inch pieces
- 1/2 cup thinly sliced green onions
- Hot cooked rice, optional
- Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
- In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry or additional broth, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
- In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-5 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
- Stir-fry the onion, carrots, ginger and garlic in remaining oil for 3-4 minutes. Add the pineapple, red pepper and onions; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice if desired. Yield: 6 servings.
Reviews forPork 'n' Pineapple Stir-Fry
"This is quite a refreshing dish and it is easy to be prepared. The combination of sourness, sweetness and saltiness will make this simple dish stand out of the crowd. If you wish to have stir fried pork which melt into your mouth .you probably should opt for tenderloin cut.Lisawww.bakingfrenzy.com"
"This was just O.K. - my family wants me to return to my regular sweet 'n sour pork recipe."