Sweet-and-Sour Pork Recipe

4.5 15 17
Sweet-and-Sour Pork Recipe
Sweet-and-Sour Pork Recipe photo by Taste of Home
Publisher Photo

Sweet-and-Sour Pork Recipe

Read Reviews
4.5 15 17
Publisher Photo
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
Recommended: Best Barbecued Ribs
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Sweet-and-Sour Pork in Taste of Home February/March 1995, p27

Nutritional Facts

1 each: 333 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 25g protein.

  • 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
  1. 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.
Originally published as Sweet-and-Sour Pork in Taste of Home February/March 1995, p27

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Reviews forSweet-and-Sour Pork

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Nelsbarb User ID: 6664246 264456
Reviewed Apr. 8, 2017

"Excellent ! I use this Sweet & Sour Sauce for chicken & Shrimp also. You can add stir fry veg's of your choice."

MY REVIEW
CyndyA13 User ID: 8567746 263539
Reviewed Mar. 16, 2017

"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!"

MY REVIEW
Brenda2772 User ID: 2165447 222766
Reviewed Mar. 14, 2015

"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 REVIEW
katecrid47 User ID: 7098019 222398
Reviewed Mar. 9, 2015

"My family loved this recipe and they are picky eaters! I will definitely make this again!"

MY REVIEW
greatwithoutgluten User ID: 6330173 3159
Reviewed Oct. 30, 2014

"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!"

MY REVIEW
KatyH3 User ID: 7354323 2118
Reviewed Apr. 22, 2014

"This was just ok. Very sour. Probably won't make again."

MY REVIEW
[email protected] User ID: 1665956 3336
Reviewed Mar. 7, 2013

"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!"

MY REVIEW
cmtexter User ID: 643339 4682
Reviewed Oct. 22, 2012

"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!"

MY REVIEW
julieolson User ID: 1510322 5461
Reviewed Oct. 5, 2011

"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! :)"

MY REVIEW
spronovo User ID: 3118526 4681
Reviewed Jun. 14, 2011

"Liked that I had all the ingredients on hand for this recipe but would rate the flavour as average. Not enough bite to it."

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