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Asian Sweet-and-Sour Pork

Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1/4 cup cider vinegar
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 5 teaspoons canola oil, divided
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1/3 cup red currant jelly
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts
1-1/4 cups (calculated without rice): 311 calories, 10g fat (2g saturated fat), 63mg cholesterol, 347mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat, 1/2 fruit.
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