Caramelized Pork & Pineapple Stir-fry

Tender pork tenderloin and sweet pineapple chunks stir-fried with colorful bell peppers in a savory-sweet sauce, served alongside fluffy jasmine rice and crisp roasted green beans.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 5
• Cuisine: Asian fusion
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• stir-fry
• savory
• sweet
• healthy

Ingredients

• 1.5 pound pork tenderloin
• 1 red bell pepper (cored and sliced)
• 1 yellow onion (sliced)
• 1 can pineapple chunks (20 ounce, drained (reserve 2 tablespoons juice))
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup soy sauce
• 0.25 cup brown sugar (packed)
• 2 tablespoon rice vinegar
• 1.5 tablespoon cornstarch
• 3 tablespoon olive oil (divided)
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cup jasmine rice (uncooked)
• 1 pound green beans (trimmed)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, reserved pineapple juice, and cornstarch. Set aside.
3. Trim the pork tenderloin and cut into 1-inch pieces. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove pork from skillet and set aside.
5. Add 1 tablespoon olive oil to the same skillet. Add the sliced red bell pepper and yellow onion and stir-fry for 3-4 minutes until slightly tender-crisp.
6. Stir in the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
7. Pour the sauce mixture into the skillet with the vegetables, stirring constantly until the sauce thickens, about 1-2 minutes.
8. Return the cooked pork and drained pineapple chunks to the skillet. Toss to coat everything evenly in the sauce. Remove from heat.
9. While the stir-fry is cooking, prepare the jasmine rice. Combine 2 cups jasmine rice with 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
10. On the prepared baking sheet, toss the trimmed green beans with the remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
11. Roast the green beans for 10-15 minutes, or until tender-crisp and slightly charred.
12. Serve the caramelized pork and pineapple stir-fry over hot jasmine rice, with the roasted green beans on the side. Garnish with sesame seeds if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. If reheating, you can add a splash of water or broth to loosen the sauce.

Nutrition (per serving)

• Calories: 520
• Protein: 34.5 g
• Carbohydrates: 59.8 g
• Fat: 16.5 g
• Fiber: 4.6 g
• Sodium: 880 mg
• Saturated Fat: 3.7 g
• Sugar: 19.5 g
• Cholesterol: 78 mg