Sweet and Tangy Pineapple Pork

Sweet and Tangy Pineapple Pork

Juicy pork tenderloin and colorful bell peppers are stir-fried with chunks of sweet pineapple in a classic sweet and sour sauce, served alongside white rice.

Dietary

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Ingredients

Instructions

  1. Combine 1 cup white rice with 1 3/4 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. While rice cooks, toss 1 pound pork tenderloin pieces with 1 tablespoon cornstarch in a bowl until lightly coated. In a separate small bowl, whisk together 1/4 cup ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/4 cup water for the sweet and sour sauce.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the pork and stir-fry for 4-5 minutes, until browned on all sides and cooked through. Remove pork from the skillet and set aside.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Add 1 red bell pepper and 1 green bell pepper. Stir-fry for 3-4 minutes, until tender-crisp.
  5. Return the cooked pork to the skillet. Add 1/2 cup drained pineapple chunks. Pour the prepared sweet and sour sauce over everything. Stir to combine and cook for 1-2 minutes, until the sauce thickens and coats the ingredients.
  6. Serve the sweet and tangy pineapple pork immediately over the cooked white rice.

Notes

For faster prep, you can buy pre-cut bell peppers. Adjust sugar to your preference in the sweet and sour sauce.

Nutrition (per serving)