Healthier Sweet and Sour Pork Recipe

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.

Course Main Course

Cuisine Asian

Keyword pork

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 452kcal

Ingredients

For the Sweet and Sour Sauce:

1 cup Master Sti- Fry Sauce (recipe below)
1 tablespoon balsamic vinegar
1/4 cup ketchup
1/4 cup honey

For the master stir-fry sauce:

1/3 cup soy sauce (or tamari for gluten-free)
1 cup chicken stock
2 tablespoons honey
3 teaspoons cornstarch **(see note below)

For the pork:

1 pound pork tenderloin trimmed
1 tablespoon vegetable oil
2 cloves garlic pressed or grated
1 2-inch piece of ginger peeled and grated
1/2 red bell pepper seeded and cut into strips
1/2 orange bell pepper seeded and cut into strips
1/2 yellow bell pepper seeded and cut into strips
1 heaving 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 bowl or jar with a lid. Whisk well for the honey and cornstarch to thoroughly dissolve or shake well if using a jar with a lid.

Make the Sweet and Sour Pork:

Thinly slice the pork tenderloin into 1/4-inch rounds.
For the sweet and sour sauce, add your Master Stir-Fry Sauce (shake it up first), balsamic vinegar, ketchup and honey to a large bowl. Whisk well to dissolve.
In a large 10-inch skillet, warm the vegetable oil over medium heat. Add the pork, and sear about 2-3 minutes on each side. Work in batches to avoid overcrowding the pan. Set the pork aside.
Add the garlic, ginger and sliced bell peppers. Sauté for about 2-3 minutes to soften the peppers.
Shake the sweet and sour sauce and then pour 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 mingle.
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.

Nutrition