Sweet and Sour Pork with Jasmine Rice

Name: Sweet and Sour Pork with Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1.25 pound pork tenderloin (trimmed and cut into pieces); 1 can canned pineapple chunks (juice reserved); 2 green bell peppers (seeded and cut into squares); 1 yellow onion (cut into chunks); 2 tablespoon olive oil; 3 tablespoon tomato paste; 2 tablespoon apple cider vinegar; 2 tablespoon reduced sodium soy sauce; 1 tablespoon cornstarch; 2.5 cup jasmine rice (uncooked)

Seared lean pork medallions, bell peppers, and sweet pineapple chunks in a tangy sweet and sour glaze served over fluffy rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
High-Protein
Low-Sodium
Low-Calorie

Ingredients

1.25 pound pork tenderloin (trimmed and cut into pieces)
1 can canned pineapple chunks (juice reserved)
2 green bell peppers (seeded and cut into squares)
1 yellow onion (cut into chunks)
2 tablespoon olive oil
3 tablespoon tomato paste
2 tablespoon apple cider vinegar
2 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch
2.5 cup jasmine rice (uncooked)

Instructions

Cook jasmine rice with 5 cups of water in a lidded pot over low heat for 15 minutes until tender and water is absorbed.
In a bowl, whisk together the reserved pineapple juice from the can, tomato paste, apple cider vinegar, reduced-sodium soy sauce, and cornstarch until uniform.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add pork tenderloin pieces and cook for 4 to 5 minutes until browned and cooked to an internal temperature of 145 degrees F. Transfer pork to a clean plate.
Add the remaining 1 tablespoon of olive oil to the pan along with green bell peppers and yellow onion chunks, sautéing for 4 minutes until crisp-tender.
Return pork to the skillet and add pineapple chunks and sauce mixture. Simmer for 2 minutes while stirring constantly until sauce thickens and glazes every ingredient evenly.
Spoon the sweet and sour pork over portions of steamed jasmine rice.

Notes

Trimming external fat from the pork tenderloin keeps the dish lean and within low-saturated-fat thresholds.

Nutrition (per serving)

Calories: 490
Protein: 31 g
Carbohydrates: 74.5 g
Fat: 7.5 g
Fiber: 3.4 g
Sodium: 360 mg
Saturated Fat: 1.6 g
Sugar: 14.8 g
Cholesterol: 62 mg