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 TimePrep: 20 min. Cook: 15 min.
- 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 nonstick 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 Facts1-1/4 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.
Originally published as Oriental Sweet and Sour Pork in Healthy Cooking Annual Recipes 2014
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