Quick Sweet and Sour Pork
Simple pantry ingredients make this a quick and easy weeknight dinner. Serve with rice and steamed snow peas.
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)
- Cut pork 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.
Recipe provided courtesy of National Pork Board.