- 1 pound pork tenderloin
- 2 cans (8 ounces each) pineapple tidbits
- 1/3 cup ketchup
- 1/3 cup water
- 2 tablespoons each soy sauce, vinegar, brown sugar and cornstarch
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 1 green pepper, cut into thin strips
- Hot cooked rice
- Cut the tenderloin into 1-1/2-in. x 1/4-in. strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in large skillet or wok on high; stir-fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice. Yield: 4 servings.
Reviews forSweet-and-Sour Pork
"Excellent ! I use this Sweet & Sour Sauce for chicken & Shrimp also. You can add stir fry veg's of your choice."
"I wish I could say I followed the recipe exactly, but that would mean that I would have found the recipe and then shopped for it, accordingly. Since I am not that organized, I doubled the recipe because I purchased 2 1/4 pounds of boneless pork spare ribs and I needed to find something to make with the pork. I cut up the pork spare ribs into 1 - 1 1/2 inch chunks. I substituted 3 T rice vinegar for the 4 T white vinegar and added an extra T of brown sugar, making it 5 T. I had 2 - 20 ounce cans of pineapple slices, in its own juice, that I cut into 1 inch pieces. We like extra pineapple! We like big chunks of onion and red bell peppers in our sweet and sour pork, so I cut both vegetables into I inch pieces. I served this with brown rice. Great recipe. I will, definitely, make it (or a variation with what I have on hand) again!"
"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!"
"This is a very easy to prepare recipe. The only things I did differently were to use fresh pineapple instead of canned and also I added a small can of sliced water chestnuts and a small can of sliced bamboo shoots and served it over rice vermicelli instead of regular rice. I tripled the recipe so that both my husband and I would have enough for quick lunches for a couple of days. The kids don't care for left-overs, but we DO!"
"We all enjoyed this meal, but I had to double the recipe to get enough for my large family! It was a bit tangy, so I may use less vinegar next time! We like it a little more sweet and a bit less sour! :)"
"Liked that I had all the ingredients on hand for this recipe but would rate the flavour as average. Not enough bite to it."