Sweet & Sour Pork


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Servings: 6
1hr 5mins
  • cooking spray (1 spray)
  • 1 1⁄2 lbs lean pork tenderloin, cut into thin strips
  • 15 ounces canned unsweetened pineapple chunks
  • 1⁄2 cup water
  • 1⁄3 cup rice wine vinegar
  • 1⁄4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1⁄2 teaspoon table salt
  • 1 tablespoon low sodium soy sauce
  • 2 medium green peppers, sliced
  • 1 small onion, sliced
  • 3 cups cooked brown rice, kept warm
  • Heat a nonstick skillet coated with cooking spray over medium-high heat.
  • Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
  • Drain pineapple chunks, reserving juice; set aside.
  • Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
  • Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

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