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Sweet & Sour Pork

My grandmother made this for me on Valentine's Day when I was a child. Now I make it for my children on Valentine's. I usually make brown rice or rice noodles and add thinly sliced Bok Choy to up the vegetable intake. I've never had leftovers. —Barbara Hinterberger, Buffalo, New York
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • 1 teaspoon paprika
  • 1 tablespoon canola oil
  • 1 medium green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cups hot cooked brown rice

Directions

  • Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a small bowl, mix water, vinegar, brown sugar, cornstarch, soy sauce, Worcestershire sauce, salt and reserved pineapple juice until smooth; set aside.
  • Sprinkle pork with paprika. In a large skillet coated with cooking spray, brown pork in oil.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1 minute or until thickened. Add green pepper, onion and pineapple. Reduce heat; simmer, covered, 6-8 minutes or until pork is tender. Serve with rice.
Nutrition Facts
1-1/4 cups pork mixture with 1/2 cup cooked rice: 428 calories, 9g fat (2g saturated fat), 63mg cholesterol, 519mg sodium, 61g carbohydrate (30g sugars, 4g fiber), 26g protein.

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