Light Sweet and Sour Pork Strips

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 24%
  • Fat: 11.8g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.3g
  • Carbohydrate: 57.9g
  • Fiber: 0.0g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 140mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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