Tangy Sweet and Sour Pork Recipe

5 3 6
Tangy Sweet and Sour Pork Recipe
Tangy Sweet and Sour Pork Recipe photo by Taste of Home
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Tangy Sweet and Sour Pork Recipe

Read Reviews
5 3 6
Publisher Photo
My children always asked for this wonderful and tangy pork dish when they came home from school for the weekend. Today, they still appreciate the stir-fry's comforting flavor.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 3/4 pound pork tenderloin, cut into bite-size pieces
  • 1 medium green pepper, thinly sliced
  • Hot cooked rice

Directions

Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to equal 3/4 cup. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. Stir pineapple juice mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over rice. Yield: 4 servings.
Originally published as Sweet and Sour Pork in Country Woman September/October 1994, p37

Nutritional Facts

1 cup: 295 calories, 10g fat (2g saturated fat), 47mg cholesterol, 1061mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 20g protein.

  • 1 can (20 ounces) pineapple chunks
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 3/4 pound pork tenderloin, cut into bite-size pieces
  • 1 medium green pepper, thinly sliced
  • Hot cooked rice
  1. Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to equal 3/4 cup. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. Stir pineapple juice mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over rice. Yield: 4 servings.
Originally published as Sweet and Sour Pork in Country Woman September/October 1994, p37

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dschultz01 User ID: 1076910 229757
Reviewed Jul. 18, 2015

"Excellent and easy to make. Might have been a little too salty, so I would maybe try with low sodium soy sauce next time."

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paul3303 User ID: 1713232 10864
Reviewed Nov. 13, 2014

"This is very similar to my recipe. I tried it today and found it to be delicious. Thank you."

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HeatherBresslaw User ID: 4385521 18353
Reviewed Sep. 7, 2010

"I made this the other day, it was excellent, easy and very tasty!"

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