Sweet-and-Sour Pork

  • Serves: Serves 4


Description

You don’t even need a wok to create this classic at home.

Ingredients

15-ounce can pineapple chunks in their own juice
Sauce
1 tablespoon plus 1 teaspoon plain rice vinegar or cider vinegar
2 teaspoons dry sherry
1 teaspoon low-salt soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon hot-pepper oil
2 teaspoons cornstarch
1/4 cup water
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12 ounces pork tenderloin
2 tablespoons minced leeks, green onions, or any combination
1/2 cup sliced green bell pepper
1 small onion, sliced
2 teaspoons snipped fresh parsley
1/8 teaspoon pepper

Cooking Instructions

Drain the pineapple, reserving the juice. Add water to the reserved juice to make 1 cup.

In a small saucepan, stir together the pineapple juice, vinegar, sherry, soy sauce, ginger, allspice, and hot-pepper oil. Cook over medium-high heat for 3 to 4 minutes, or until the sauce comes just to a boil.

Meanwhile, put the cornstarch in a cup or small bowl. Add the water, whisking to dissolve.

When the pineapple juice mixture is hot, whisk in the dissolved cornstarch. Cook over medium heat for 1 to 2 minutes, or until the sauce begins to thicken, whisking constantly. Remove from the heat.

Discard all the visible fat and the silver skin from the pork. Cut the pork into 1/4-inch strips.

Heat a large nonstick skillet or wok over medium-high heat. Cook the pork for 3 to 4 minutes, or until no longer pink on the outside. Push to the side.

Reduce the heat to medium. Put the leeks, bell pepper, and onion in the skillet. Top with the pork. Sprinkle with the parsley and pepper. Cook for 4 to 5 minutes, or until the vegetables are tender-crisp and the pork is no longer pink in the center, stirring occasionally.

Stir in the sauce and pineapple. Heat through.



Nutritional Analysis
Per serving
Calories Per Serving
184
Total Fat
3 g
Saturated Fat
1 g
Trans Fat
0
Polyunsaturated Fat
.5 g
Cholesterol
47 mg
Sodium
78 mg
Carbohydrates
20 g
Fiber
2 g
Sugar
15 g

Dietary Exchanges


1 fruit, 1/2 other carbohydrate, 2 1/2 lean meat



This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.