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Spicy Sweet-and-Sour Pork




Source of Recipe


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Spicy Sweet-and-Sour Pork

Myrecipes.com
Cooking Light - August 2009
Reviews rated this recipe 4 of 5 stars.
4 servings (about 1-1/2 cups)
Total time: 20 Minutes

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor.

Ingredients:
1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions

Preparation:
1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

One serving equals: Calories 347; Fat 11 g (Satfat 1.9 g, Monofat 6 g, Polyfat 2.3 g); Protein 27 g; Carbohydrate 35.9 g; Fiber 3 g; Cholesterol 74 mg; Iron 2.5 mg; Sodium 582 mg; Calcium 54 mg