Email to Cat      

Fast Sweet & Sour Pork

Source of Recipe


The Seattle Times






List of Ingredients



• 1 (8-ounce) can pineapple chunks
  
• 3/4 lb. pork tenderloin
  
• 2 tsp oil
  
• 1 medium sweet red bell pepper, stemmed, seeded and cut into 3/4-inch chunks
  
• 3 green onions, thinly sliced
  
• 1 cup commercial sweet-and-sour sauce
  
• Optional: 1/8 to 1/4 tsp crushed red pepper flakes or 1/4 to 1/2 tsp hot chili oil
  
• 1 to 2 Tbsp lemon juice
  
• 2 cups hot cooked rice
  






Instructions



1. Drain the pineapple, reserving 4 tablespoons of the juice. Trim any excess fat from the pork tenderloin and cut into 1/2-inch slices. Place between sheets of plastic wrap and pound down to about 1/8-inch thickness.
   
   
2. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Cook the pork in 2 or 3 batches, being careful not to overcrowd the pan, for about 2 minutes per side or until just cooked through. Remove the meat from the pan.
   
   
3. Heat the remaining teaspoon oil in the pan. Saute the red pepper and green onion 4 minutes. Add the pineapple chunks, reserved 4 tablespoons juice, sweet-and-sour sauce and pepper flakes or chili oil if using. Simmer 5 minutes. Add the pork and lemon juice to taste; heat through 3 to 4 minutes. Serve over hot cooked rice.
   
   Makes 4 servings;
   Approx. Prep Time: 15 minutes