Light Sweet and Sour Pork Strips



4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 445
Caloriesfromfat 24 %
Fat 11.8 g
Satfat 3.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.3 g
Carbohydrate 57.9 g
Fiber 0.0 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 140 mg
Calcium 0.0 mg


1 pound lean boneless pork loin
Vegetable cooking spray
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup rice wine vinegar
2 tablespoons brown sugar
2 teaspoons low-sodium soy sauce
1/4 teaspoon minced garlic
1/8 teaspoon ground red pepper
1 (20-ounce) can pineapple chunks in juice
1 medium-size green pepper, seeded and cut into 1-inch pieces
1/4 cup chopped green onions
2 tablespoons cornstarch
2 cups cooked long-grain rice (cooked without salt or fat)
Pepper triangles (optional)


Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 8 minutes or until browned, stirring frequently. Remove from skillet. Drain and pat dry. Wipe drippings from skillet with a paper towel.

Combine pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Set aside. Add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice. Garnish with pepper triangles, if desired.

Light and Luscious,

Oxmoor House

January 1994
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