Recipe by Olha
Sweet and sour pork tenderloin with pineapple, green peppers, carrots, onions over brown rice. This is similar to Chinese take-out only much healthier!
Top Review by jenniferlsherwin
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.
- 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)
Directions See How It's Made
- 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.