This version of the classic Chinese takeout dish is made healthier thanks to sautéed lean pork tenderloin instead of deep-fried, and a master stir fry sauce sweetened with balsamic vinegar and honey.
1heaping cup fresh pineapple, cut into bite-size pieces
Fresh cilantro leaves
Brown rice for serving, optional
Instructions
Make the master stir-fry sauce:
Add all of the ingredients to a jar with a lid. Shake well for the honey and cornstarch to thoroughly dissolve.
Make the sweet and sour sauce:
Measure 1 cup of the master stir-fry sauce to a medium bowl, along with the balsamic vinegar, ketchup, and honey. Whisk well to dissolve.
Make the sweet and sour pork:
Thinly slice the pork tenderloin into ¼-inch rounds.
In a large 10-inch skillet, warm the vegetable oil over medium heat. Add the pork, and sear for about 2-3 minutes on each side. Work in batches to avoid overcrowding the pan. Set the pork as
Add the garlic, ginger, and sliced bell peppers. Sauté for about 2-3 minutes to soften the peppers.
Whisk the sweet and sour sauce again and then pour it into the pan. Bring the mixture to a boil, and simmer for 1-2 minutes to thicken the sauce. Add the pork back along with the pineapple. Cook for about 1 minute to allow the flavors to ming
Add your sweet and sour pork to a large serving bowl or platter. Garnish with cilantro leaves. Serve with brown rice if desired.
Notes
The master stir fry sauce can be refrigerated for up to 2 weeks. Customize the sauce with ginger, sesame oil, lemongrass or chile flakes to use in other recipes as desired.
**Note: Over time the cornstarch will settle to the bottom of the jar. Just give it a shake or a quick whisk before using.