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Photo of Sweet & Sour Pork by WW

Sweet & Sour Pork

11
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy
Forget the takeout menu! Our take on this classic restaurant favorite is lighter, but just as delicious. This dish is also great for meal-prepping because the recipe makes enough for six servings. So you can make a big batch of rice, set it up in multiple containers, and add this sweet pork/veggie combination on top for amazing lunches during the week. And here's a trick for the preparation process: Keep the pork slightly frozen so it’s easier to slice into thin strips.

Ingredients

Cooking spray

1 spray(s)

Uncooked lean pork tenderloin

1½ pound(s), cut into thin strips

Canned pineapple packed in juice

15 oz, chunks

Mineral water

½ fl oz

Rice wine vinegar

⅓ cup(s)

Packed brown sugar

¼ cup(s)

Cornstarch

2 Tbsp

Table salt

½ tsp

Less sodium soy sauce

1 Tbsp

Green bell pepper

2 medium, sliced

Onion

1 small, sliced

Cooked long grain brown rice

3 cup(s), kept warm

Instructions

  1. Heat a nonstick skillet coated with cooking spray over medium-high heat.
  2. Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
  3. Drain pineapple chunks, reserving juice; set aside.
  4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
  5. Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

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