Sweet-and-Sour Pork

Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.

INGREDIENTS

4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup cider vinegar
1 pork tenderloin (1 pound) ; cut into 1-inch cubes
5 teaspoons canola oil ; divided
1 medium green pepper ; cut into 1-inch pieces
1 medium sweet red pepper ; cut into 1-inch pieces
1 small onion cut into 1-inch pieces
1/3 cup red currant jelly
Hot cooked rice ; optional

Servings

INSTRUCTIONS

In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.

In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

NOTES

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Sweet-and-Sour Pork

4 teaspoons cornstarch 
1/2 teaspoon salt 
1/2 teaspoon ground ginger 
1/8 teaspoon pepper 
1 can (8 ounces) unsweetened pineapple chunks 
1/4 cup cider vinegar 
1 pork tenderloin (1 pound) cut into 1-inch cubes
5 teaspoons canola oil divided
1 medium green pepper cut into 1-inch pieces
1 medium sweet red pepper cut into 1-inch pieces
1 small onion cut into 1-inch pieces 
1/3 cup red currant jelly 
  Hot cooked rice optional

In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
    In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
    Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

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Sweet and sour pork
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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 4 Servings

Calories: 125
Calories from Fat: 54 (43%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 8.5mg		0 %
Potassium 134.9mg		4 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 16g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 125

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