Sweet-and-sour pork
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 16 | ounces | Canned pineapple tidbits |
| ⅓ | cup | Ketchup |
| ⅓ | cup | Water |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Cornstarch |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Ground ginger |
| 2 | tablespoons | Cooking oil |
| 1 | medium | Onion, chopped |
| 1 | Green pepper, cut into thin | |
| Strips | ||
| Hot cooked rice | ||
Directions
Cut the tenderloin into 1½" x ¼" strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in a large skillet or wok on high; stir-fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Cook and stir until thickened and bubbly.
Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice.
Serves: 4 From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking