Good and Garlicky Sweet and Sour Pork

Total Time
Prep 10 mins
Cook 30 mins

The flavors of this dish mix really well together. We like this served over brown rice, it makes a nice dish.

Ingredients Nutrition


  1. For the sauce, combine all the sauce ingredients in a small dish.
  2. Set aside.
  3. Trim the tenderloin of any visible fat, and cut into 1-inch cubes, and set aside.
  4. Coat a large nonstick skillet with nonstick cooking spray, and preheat over med-high heat.
  5. Add the garlic and the pork, stir fry for 5-6 minutes, or until pork is browned.
  6. Drain the juice from the pineapple, reserving both the juice and the fruit.
  7. Add the juice to the pork mixture, and bring to a boil.
  8. Reduce the heat to low, cover, and simmer for 6-8 minutes, or until pork is tender and cooked through.
  9. Add the pineapple chunks, bell pepper, onion, and carrot to the pork mixture.
  10. Cover and simmer for an additional 3-4 minutes, or until the veggies are crisp-tender.
  11. Stir the sauce to mix, and add it to the skillet.
  12. Cook, stirring constantly, until the sauce is thickened and bubbly.
  13. Serve hot, with brown rice.
Most Helpful

Great flavor and very easy. I had thinly sliced pork sirloin and did not need to simmer it in the juice for more than a minute. I used rice wine vinegar and ginger root, and a 14 ounce can of pineapple was plenty. I'll use even more garlic next time, and may throw in a couple tablespoons of ketchup. I also plan to add broccoli and use a red bell pepper for more color.

MarySC May 23, 2010

Absolutely SPECTACULAR!!! Wow was this amazing!!! I used a pork tenderloin and, in my opinion, it was the perfect cut of meat! I followed this recipe closely and increased the garlic by quite a bit. Didn't taste the garlic in it at all. I added a can of water chestnuts as well. Even my 4 and 6 year old thought this was super yummy. The pork was perfectly tender and the pineapple juice really permeated the meat. Served this over brown rice. HEAVEN!!!

RedVinoGirl May 04, 2010

What a wonderfull recipe! I used a small can of pineaple which was plentry"for us and I did add some snowpeas,served over rice.Thanks for a lovely recipe.

Chef Els March 12, 2010