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Sweet-and-Sour Pork

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 can (14 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice
  • Sesame seeds, optional

Directions

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  • In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Nutrition Facts
1 each: 333 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 25g protein.

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