Sweet and Sour Pork (Made Healthier!)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Pork (Made Healthier!)
Description
This version of Sweet and Sour Pork begins with preparing a master stir-fry sauce by mixing soy sauce, chicken stock, honey, and cornstarch, creating a flavorful base. The sweet and sour sauce is made by whisking this base with balsamic vinegar, ketchup, and additional honey, providing a balanced combination of sweetness, acidity, and umami.
Pork tenderloin is thinly sliced and seared in vegetable oil until browned but tender. Garlic, grated ginger, and strips of red, orange, and yellow bell peppers are sautéed to soften while maintaining some crispness. The sweet and sour sauce is poured over the pork and vegetables and simmered briefly to thicken and meld flavors. Fresh pineapple pieces are stirred in for brightness and added sweetness.
This dish can be served over brown rice for a complete meal with balanced textures: tender pork, crisp vegetables, and juicy pineapple in a sticky, tangy sauce. The use of lean pork, controlled sweetness, and fresh ingredients contributes to a lighter adaptation of the traditional recipe.
The master stir-fry sauce can be refrigerated for up to two weeks and customized with additional aromatics like sesame oil or chili flakes. Stir or whisk the sauce before use, as cornstarch may settle to the bottom.
Ingredients
For the master stir-fry sauce:
- ⅓ cup soy sauce , (or tamari for gluten-free)
- 1 cup chicken stock
- 2 tablespoons honey
- 3 teaspoons cornstarch , **see note below
For the sweet and sour sauce:
- 1 cup stir-fry sauce master
- 1 tablespoon balsamic vinegar
- ¼ cup ketchup
- ¼ cup honey
For the pork:
- 1 pound pork tenderloin , trimmed
- 1 tablespoon vegetable oil
- 2 cloves garlic , pressed or grated
- 1 ginger peeled and grated, 2-inch piece
- ½ red bell pepper , seeded and cut into strips
- ½ bell pepper seeded and cut into strips, orange
- ½ yellow bell pepper , seeded and cut into strips
- 1 pineapple cut into bite-size pieces, heaping cup, fresh
- cilantro fresh leaves
- brown rice optional, for serving
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
- Master stir-fry sauce stores up to 2 weeks refrigerated and can be customized with ginger, sesame oil, lemongrass, or chili flakes.
- Shake or whisk the sauce before use to redistribute cornstarch, which tends to settle at the jar's bottom.
- Use fresh pineapple chunks for optimal texture and flavor in the dish.
- Serve sweet and sour pork over brown rice for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 452kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 1367mg | 57% |
| Potassium | 949mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 55g | 110% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 175mg | 194% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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