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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. Ingredients:
2/3 cup packed brown sugar |
2/3 cup cider vinegar |
2/3 cup ketchup |
2 teaspoons reduced-sodium soy sauce |
1 pound boneless pork loin, cut into 1-inch cubes |
1 tablespoon canola oil |
1 medium onion, cut into chunks |
2 medium carrots, sliced |
1 medium green pepper, cut into 1-inch pieces |
1/4 teaspoon ground ginger |
1/2 teaspoon minced garlic |
1 can (8 ounces) pineapple chunks, drained |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the brown sugar, vinegar, ketchup, and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
2. Drain and discard marinade from pork. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on all sides or until meat is lightly browned; drain. Add the onion, carrots, green pepper, and ginger. Add garlic; cook 1 minute longer.
3. Cover and simmer for 6-8 minutes or until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute or until heated through. Stir in pineapple. Serve with rice if desired. Yield: 4 servings.
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