Simple pantry ingredients make this
an easy weeknight dinner. Serve with rice and steamed snow peas.
Quick Sweet
and Sour Pork
- 1 pound boneless pork
loin
1 tablespoon vegetable oil
1 medium green 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)
- 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 green pepper and onion
in hot oil for 2 to 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 green pepper and
onion to wok. Stir in pineapple and the thickened pineapple juice
mixture. Cook and stir until heated through. Serve with rice,
if desired.
Makes 4 servings.
Nutrition Facts
Calories 335 calories
Protein 27 grams
Fat 9 grams
Sodium 587 milligrams
Cholesterol 66 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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