Spicy Sweet-Sour Pork Recipe

5 1 4
Spicy Sweet-Sour Pork Recipe
Spicy Sweet-Sour Pork Recipe photo by Taste of Home
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Spicy Sweet-Sour Pork Recipe

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5 1 4
Publisher Photo
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound pork tenderloin, cut into 2-inch strips
  • 2 teaspoons canola oil
  • 1/2 cup green pepper strips
  • 1/2 cup sweet red pepper strips
  • Hot cooked rice, optional

Directions

Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside.
In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Sweet-Sour Pork in Light & Tasty December/January 2005, p59

Nutritional Facts

1 cup: 277 calories, 9g fat (2g saturated fat), 63mg cholesterol, 661mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat, 1/2 starch.

  • 1 can (8 ounces) pineapple chunks
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound pork tenderloin, cut into 2-inch strips
  • 2 teaspoons canola oil
  • 1/2 cup green pepper strips
  • 1/2 cup sweet red pepper strips
  • Hot cooked rice, optional
  1. Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside.
  2. In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
  3. Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Sweet-Sour Pork in Light & Tasty December/January 2005, p59

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habenaroman User ID: 7905288 242071
Reviewed Jan. 19, 2016

"Very good."

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