Sweet N' Sour Pork

Oct 14, 2015

I had purchased some vegetables from our local grocery store that I've never seen before. This is usually a bit risky, with my picky eaters, but they were on sale and I had a $1 off coupon for them.

This dish actually turned out pretty amazing though, even Dan tried it and he doesn't like vegetables at all!

Sweet N' Sour Pork
by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: fry entree Chinese

Ingredients (serves 4-6)
  • 1 lb Pork Tenderloin
  • 1 tbsp vegetable oil
  • 1 medium green pepper, cut into pieces
  • 1 bunch of broccoli, cut into bite size pieces
  • 1 carrot, sliced thin
  • 1 medium onion, cut into wedges
  • 1 (15 oz) can pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white vinegar
  • 2 tbsp cornstarch
  • 2 tbsp soya sauce
Partially freeze pork, cut across the grain into 2 1/4 inch stripes.
Preheat wok over high heat, add in vegetables and cook until crisp-tender. Remove from wok and set aside.
In the same wok, brown the pork. Drain pineapple, reserving the juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or until thickened, stirring constantly.
Return vegetables to the wok with the pork, stir in pineapple and the thickened pineapple and the thickened pineapple juice mixture. Cook and stir until heated through.
Serve with rice, if desired.
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