Pork & Tangy

Quick Sweet and Sour Pork

  • 1 pound boneless pork loin
  • 1 tablespoon vegetable oil
  • 1 medium green and/or red pepper, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 1 15 1/4-ounce can pineapple chunks in juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white wine vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • Hot cooked rice (optional)

Cooking Directions

Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4-inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry peppers and onion in hot oil for 2-3 minutes or till crisp-tender. Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.

Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.

Return peppers and onion to wok. Stir in pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.

Serves 4.

Serving Suggestions

Simple pantry ingredients make this an easy weeknight dinner. Serve with rice and steamed snow peas.

Nutrition Facts

Calories 318 calories
Protein 23 grams
Fat 9 grams
Sodium 555 milligrams
Cholesterol 55 milligrams
Saturated Fat 2 grams
Carbohydrates 39 grams
Fiber 2 grams
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