Sweet and Sour Pork Tenderloin
Similar to Chinese takeout but healthier. Much less salt."Very, very good. It was easier than I thought it was going to be. Doubled the recipe and made it for my family, everything worked perfectly. I used chops instead of the tenderloin." - rpm5101
Yield: 3 Ready in 45 minutes
195 people trying soon
Verified by stevemur
|1 teaspoonolive oil|
|2 Pork chops; bone and fat removed, thinly sliced.|
|2 teaspoonsGingerroot; grated|
|1 teaspoonGarlic; minced|
|1 Bell pepper; chopped|
|1 mediumOnion; chopped|
|2 Carrot; thinly sliced|
|1 cupPineapple; chunks|
|1/4 cupVinegar; white|
|3 tablespoonsBrown sugar|
|1 tablespoonsSoy sauce; or 2 tbs low sodium.|
|1/2 teaspoonChili powder|
Sweet and Sour Pork Tenderloin Preparation
Hest olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 - 7 minutes, until pork is cooked through and begins to brown.
Remove pork and keep it warm.
Add green pepper, carrots and onions to wok. Cook and stir until vegetables are tender.
Meanwhile prepare sauce. Drain pineapple, reserving 1/2 cup juice.
In a small bowl, wisk together, 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.
Saw this one on TV this morning. I made a few changes to suit 2 people with leftovers for a lunch the next day. Tasted great and much less salt than you would get ordering it out.
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