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Sweet and Sour Stir-Fried Pork with Pineapple
Recipe courtesy Kelsey Nixon
- Total Time:
- 1 hr 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 cup brown rice
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 1 1/4 pounds pork tenderloin, trimmed
- 1 tablespoon cornstarch
- Kosher salt and cracked black pepper
- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 2 bell peppers (any color), sliced
- 1/2 cup diced fresh pineapple
- 4 scallions, thinly sliced on the diagonal
- 2 tablespoons roasted peanuts, chopped (optional)
Directions
Cook the rice according to package directions (about 45 minutes cook time).
Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar.
Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat.
In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer.
Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes. Serve over the rice and garnish with roasted peanuts if desired.
Per serving (does not include optional peanuts): Calories 444; Total Fat 8 grams; Saturated Fat 2 grams; Protein 35 grams; Total Carbohydrate 56 grams; Sugar: 15 grams; Fiber 4 grams; Cholesterol 92 milligrams; Sodium 737 milligrams;