Sweet-and-Sour Pork Stir-fry

Southern Living
4 to 6 servings


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1 1/2 pounds pork tenderloin, cubed
1/4 cup cornstarch
3 tablespoons dark sesame oil, divided
1 (20-ounce) can pineapple tidbits
2 tablespoons lite soy sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, chopped
1/2 cup hoisin sauce
1 tablespoon Asian garlic-chili sauce
Hot cooked rice
1 tablespoon sesame seeds, toasted


Dredge pork in cornstarch.

Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from skillet; set aside.

Drain pineapple, reserving 1/4 cup juice. Add reserved juice and soy sauce to skillet, stirring to loosen browned particles.

Add remaining 1 tablespoon sesame oil to skillet; stir-fry pineapple, bell peppers, and green onions 5 minutes or until peppers are tender.

Stir together hoisin sauce and garlic-chili sauce; add to skillet. Add pork, and stir-fry 5 minutes. Serve over rice. Sprinkle with sesame seeds.

Note: For testing purposes only, we used A Taste of Thai Garlic Chili Pepper Sauce.

Created date

March 2003