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Sweet & Sour Pork

My grandmother made this for me on Valentine's Day when I was a child. Now I make it for my children on Valentine's. I usually make brown rice or rice noodles and add thinly sliced Bok Choy to up the vegetable intake. I've never had leftovers. —Barbara Hinterberger, Buffalo, New York
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • 1 teaspoon paprika
  • 1 tablespoon canola oil
  • 1 medium green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cups hot cooked brown rice


  • Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside.
  • Sprinkle pork with paprika. In a large skillet coated with cooking spray, brown pork in oil.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.
Nutrition Facts
1-1/4 cups pork mixture with 1/2 cup cooked rice: 428 calories, 9g fat (2g saturated fat), 63mg cholesterol, 519mg sodium, 61g carbohydrate (30g sugars, 4g fiber), 26g protein.

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  • Janet
    Feb 28, 2021

    The whole family truly enjoyed this Sweet and Sour Pork recipe. We used our handy pineapple corer and used a single fresh medium pineapple. We used 3 boneless chops. We had a small amount left over, only due to we made many other dishes, the left overs were awesome too! Making it again this week. Thank you for the great easy tasty recipe.