Sweet and Sour Pork with Pineapple

Pineapple and red and green bell peppers make a colorful sweet and sour sauce for stir-fried pork.

Prep: 15 min | Cook: 30 min
Yield: 6 servings, each 3 ounces prepared pork, 1/4 cup sauce

Ingredients

Pork and Pineapple

• 1 (20 ounce) can pineapple chunks in juice
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• 1 1/2 pounds boneless center cut pork loin, trimmed of fat and cut into 1-inch cubes
• 1/3 cup instant flour, such as Wondra
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons canola oil

Sauce and Vegetables

• 2/3 cup reduced-sugar ketchup
• 1/4 cup SPLENDA® Sugar Blend
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 cup coarsely chopped onions
• 1/2 cup coarsely chopped green bell pepper
• 1/2 cup coarsely chopped red bell pepper

Instructions

Pork and Pineapple

1. Drain pineapple, reserving juice. Pour 1/4 cup of juice into 1 gallon zip top plastic bag. Reserve remaining juice.
2. To the bag, add soy sauce, garlic, ginger, and pork. Press air out of bag, seal, and refrigerate for 3 to 4 hours. (Refrigerate remaining pineapple juice.)
3. After marinating pork, combine flour, salt, and pepper in a large bowl.
4. Remove pork from marinade to paper towels and pat dry. Reserve marinade. Add pork to flour mixture and toss until well-coated.
5. Heat 1 tablespoon oil in large, deep nonstick skillet over medium heat. Add half of pork and cook until browned all over, 6 to 8 minutes.
6. Remove and keep warm.
7. Repeat with remaining oil and pork. Remove cooked pork to a plate.

Sauce and Vegetables

1. Add reserved marinade to pan and simmer over medium-high heat for 4 to 5 minutes.
2. In a medium bowl, whisk ketchup, Splenda® Sugar Blend, vinegar, soy sauce, sesame oil and remaining pineapple juice.
3. Pour into pan and simmer 2 to 3 minutes, scraping pan bottom to loosen any browned bits. Add onions and peppers and simmer 1 minute.
4. Add pork and pineapple, reduce heat to medium, and simmer for 4 to 6 minutes, or until vegetables are crisp-tender, and sauce is slightly thickened.

Nutrition

Per serving: Calories: 330 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 3g Cholesterol: 55mg Sodium: 1040mg Total Carbs: 33g Dietary Fiber: 2g Sugars: 25g Protein: 21g

Attribution

Recipe and photo used with permission from: Splenda