Spicy Sweet-and-Sour Pork

Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment.

Yield: 4 servings (serving size: about 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 11g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.3g
  • Protein: 27g
  • Carbohydrate: 35.9g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 582mg
  • Calcium: 54mg

Ingredients

  • 1/4 cup slivered almonds
  • 1 pound pork tenderloin, cut into 3/4-inch cubes
  • 2 tablespoons cornstarch, divided
  • 3 tablespoons low-sodium soy sauce, divided
  • 1 (8-ounce) can pineapple chunks in juice, undrained
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon canola oil
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced ginger
  • 1/2 teaspoon bottled minced garlic
  • 1 cup chopped green bell pepper
  • 1/4 cup slivered green onions

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
  3. 3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
  4. 4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
  5. Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
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