Prep 20 mins
Cook 25 mins
Sweet and sour pork tenderloin with pineapple, green peppers, carrots, onions over brown rice. This is similar to Chinese take-out only much healthier!
- 1 teaspoon olive oil
- 1 1⁄4 lbs pork tenderloin, cut into strips (570 g)
- 2 teaspoons grated gingerroot
- 1 teaspoon minced garlic
- 1 1⁄2 cups green bell peppers, chopped
- 1 1⁄2 cups carrots, sliced
- 1 cup onion, chopped
- 1 (14 ounce) can pineapple chunks (not tidbits, (398 mL)
- 1⁄4 cup ketchup
- 1⁄4 cup white vinegar
- 3 tablespoons brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon cornstarch
- 1⁄2 teaspoon chili powder
- hot cooked brown rice (optional)
- Heat olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown.
- Remove pork from wok and keep warm.
- Add green pepper, carrots and onions to wok. Cook and stir for about 5 minutes, or until vegetables are tender.
- Meanwhile, prepare sauce. Drain pineapple, reserving 1/2 cup juice.
- In a small bowl, whisk together reserved 1/2 cup pineapple juice, 1/4 cup ketchup, vinegar, brown sugar, soy sauce, cornstarch and chili powder.
- Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through.
- Serve over hot, cooked rice, if desired.
- Makes 4 servings.
- Greta and Janet Podleski.
This is a very tasty recipe. I used sugar free ketchup and brown sugar Splenda to cut down on the added sugars. I also used fresh pineapple as I had one that needed to be used.
This was a great stir friy, it made quite a bit so I froze individual servings in ziploc bags and it was very good defrosted.
My Dad does not like fruit but he liked this meal, he even ate the pineapple, next time will probably cut the pineapple chunks in half,but this is difintely a keeper.