Wednesday, August 18, 2010

Good & Garlicky Sweet & Sour Pork

This sweet and sour stir fry is an easy, but outrageously delicious pork dish!

Good & Garlicky Sweet & Sour Pork | This sweet and sour stir fry is an easy, but outrageously delicious pork dish! #recipe #pork #stirfry #sweetandsour

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!

(Print)
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
SAUCE
  • 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
Directions:
  1. Place all sauce ingredients in a small bowl. Mix well and set aside.
  2. Trim fat off of pork tenderloin and cut into 1-inch cubes.
  3. 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.
  4. Add pineapple juice and bring to a boil. Then reduce heat to low, cover, and simmer for 6 to 8 minutes.
  5. Add pineapple, onion, pepper, and carrots. Cover and simmer for 3 to 4 minutes.
  6. 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.
  7. Serve over cooked brown rice.
Recipe Source: Food.com

Not a stir fry, but also one of my go-to pork recipes is this recipe for Tex Mex Pork Chops. Another sweet and sour recipe that I would love to try is this Sweet-Sour Cocktail Meatballs recipe from The Culinary Enthusiast.

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