The Looneyspoons Collection: A Wok in the Pork
Stir-fried pork tenderloin, vegetables and pineapple chunks in a sweet-and-sour sauce
You’ll squeal with delight when you discover that this sweet-and-sour pork dish won’t make you porky.
- 2 tsp peanut oil
- 1¼ lbs (568 g) pork tenderloin, cut into cubes or strips
- 2 tsp grated gingerroot
- 1 tsp minced garlic
- 1½ cups each chopped green bell pepper and sliced carrots
- 1 cup chopped onions
- 1 can (14 oz/398 mL) pineapple chunks, undrained
- ¼ cup each ketchup and white or rice vinegar
- 3 tbsp brown sugar
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp cornstarch
- ½ tsp chili powder
- 4 cups hot cooked brown rice or quinoa
Heat oil in a large 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 ½ cup juice. In a small bowl, combine reserved pineapple juice, 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.
Makes 4 servings
Per serving (with rice): 570 calories, 9.7 g total fat (2.1 g saturated fat) 37 g protein, 83 carbohydrate, 7.8 g fiber, 92 mg cholesterol, 571 mg sodium