This sweet and sour stir fry is an easy, but outrageously delicious pork dish!
I love simple dishes like this sweet and sour pork recipe. I don't know why, but we don't eat a ton of pork. Maybe I've just had bad luck with finding good pork recipes (if you have a favorite, leave me a comment!) but the ones I have found I really love. This one is one that I could eat weekly. Plenty of garlic. Loads of veggies. Pineapple. That's the stuff!
What you need:
- 1 lb. pork tenderloins
- 2 tbsp garlic
- 1 (20 oz.) can pineapple chunks, separate juice & pineapple chunks (you will use both parts)
- 1 medium green bell pepper, cut into thin strips
- 1 medium onion, cut into thin wedges
- 1 medium carrot, peeled and sliced diagonally
- 1/4 cup chicken broth
- 1/4 cup white wine vinegar
- 2 tbsp. reduced sodium soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. cornstarch
- 1/2 tsp. ground ginger
- Place all sauce ingredients in a small bowl. Mix well and set aside.
- Trim fat off of pork tenderloin and cut into 1-inch cubes.
- Place pork and garlic in a large skillet that has been greased with a little oil or butter. Cook for 5 to 6 minutes over medium heat or until pork is cooked through.
- Add pineapple juice and bring to a boil. Then reduce heat to low, cover, and simmer for 6 to 8 minutes.
- Add pineapple, onion, pepper, and carrots. Cover and simmer for 3 to 4 minutes.
- Stir sauce to combine it up if it has separated any and then add to skillet. Cook until sauce thickens and is bubbly, stirring constantly.
- Serve over cooked brown rice.