Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Asian
Ingredients: 1-½ to 2 pounds boneless pork tenderloin (cut into ¾-inch cubes); 2 tablespoons cornstarch; salt & pepper (to taste); 1 (20-oz) can pineapple chunks (juice reserved (should be about 1 cup)); ½ cup ketchup; ¼ cup brown sugar (packed (use more or less to taste)); 1 scant tablespoon white vinegar (use more or less to taste); 1-½ tablespoons cornstarch; 2 tablespoons oil; 1 medium yellow onion (chopped (about 1 cup; i chop half the onion a little smaller and leave the other half in a little larger dice, so some of it melts into the sauce for flavor and the rest adds texture)); 1 green bell pepper (cut into ¾-inch cubes (about 1 cup; you can use another red bell pepper instead of a green one if you prefer)); 2 red bell peppers (cut into ¾-inch cubes (about 2 cups)); 2 teaspoons minced garlic (about 1-2 cloves if fresh; or use garlic powder to taste); 2 teaspoons minced ginger (or ¼ teaspoon ground ginger)

Description

This Sweet and Sour Pork brings together tender pork, juicy pineapple, and vibrant veggies for a meal that’s both satisfying and easy to prepare. Perfect for a quick family dinner or a weeknight treat, it promises a blend of flavors and textures that will please everyone at the table.

Ingredients

Scale

1-½ to 2 pounds boneless pork tenderloin (cut into ¾-inch cubes)
2 tablespoons cornstarch
salt & pepper (to taste)
1 (20-oz) can pineapple chunks (juice reserved (should be about 1 cup))
½ cup ketchup
¼ cup brown sugar (packed (use more or less to taste))
1 scant tablespoon white vinegar (use more or less to taste)
1-½ tablespoons cornstarch
2 tablespoons oil
1 medium yellow onion (chopped (about 1 cup; i chop half the onion a little smaller and leave the other half in a little larger dice, so some of it melts into the sauce for flavor and the rest adds texture))
1 green bell pepper (cut into ¾-inch cubes (about 1 cup; you can use another red bell pepper instead of a green one if you prefer))
2 red bell peppers (cut into ¾-inch cubes (about 2 cups))
2 teaspoons minced garlic (about 1-2 cloves if fresh; or use garlic powder to taste)
2 teaspoons minced ginger (or ¼ teaspoon ground ginger)

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Instructions

Toss the pork with cornstarch, salt, and pepper until evenly coated. Set aside.
Whisk together the reserved pineapple juice and remaining ingredients for the sauce. Season with salt and pepper to taste and set aside.
Heat oil in a large skillet over medium-high heat and brown the pork on all sides. Remove from skillet and set aside.
Reduce heat to just over medium. In the same skillet, add onion and bell peppers. Stir-fry for 5-8 minutes until onion is translucent and peppers are slightly softened. Stir in garlic and ginger, season with salt and pepper.
Add the pork back to the skillet. Stir in pineapple chunks and sauce. Bring to a simmer, reduce heat to just under medium, cover, and simmer for 6-10 minutes until sauce thickens and everything is cooked through.
Check for seasoning and serve hot over cooked rice.

Notes

You can adjust the amount of brown sugar to suit your taste for sweetness.
Feel free to swap in your favorite bell pepper color combinations for extra visual appeal.
For a touch of extra flavor, marinate the pork in the sauce for an hour before cooking.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 330
Sugar: 16g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 24g
Cholesterol: 95mg