Sweet-and-Sour Pork

Prep Time
20 min
Cook Time
45 min
Recipe Details
  • 1 spray(s) cooking spray
  • 1 1/2 pound(s) uncooked lean pork tenderloin, cut into thin strips
  • 15 oz canned pineapple packed in juice, chunks
  • 1/2 fl oz mineral water
  • 1/3 cup(s) rice wine vinegar
  • 1/4 cup(s) packed brown sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp table salt
  • 1 Tbsp low sodium soy sauce
  • 2 medium green pepper(s), sliced
  • 1 small uncooked onion(s), sliced
  • 3 cup(s) cooked brown rice, kept warm
  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.
Quick tip: Keep the pork slightly frozen so it’s easier to slice into thin strips.

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