Sweet and Sour Pork Recipe


  • 1 lb pork tenderloin
  • 1 egg
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 each green, red and yellow or orange bell pepper diced, about 4 cups
  • 8 oz pineapple in juice canned, juice reserved for sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 1 1/2 teaspoons ginger
  • 1 large clove garlic minced
  • 3 green onions sliced and greens/whites divided
  • 1 cup chicken broth low sodium
  • 1/2 cup reserved pineapple juice
  • 3 tablespoons sugar
  • 1 1/2 tablespoons soy sauce
  • 1/3 cup rice vinegar
  • 2 tablespoons cornstarch


  1. Trim pork of any fat and cut into 1″ cubes. Combine with egg and soy sauce and allow to marinate 20 minutes while preparing the remaining ingredients.

  2. Combine all sauce ingredients and mix well. Set aside.
  3. Remove pork from marinade (remove any excess marinade) and gently toss with flour and cornstarch.

  4. Heat oil in a wok or large frying pan over medium high heat. Add pork and cook without stirring 3 minutes on one side or until a crust forms. Continuing cooking just until pork is cooked through but still slightly pink, about 3 more minutes.
  5. Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute.
  6. Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes.
  7. Add pork and pineapple and simmer 1 minute more.
  8. Serve over rice.

Nutrition Facts

Calories: 226

Fat: 8g

Saturated Fat: 4g

Cholesterol: 76mg

Sodium: 616mg

Potassium: 536mg

Carbohydrates: 18g

Fiber: 1g

Sugar: 7g

Protein: 18g

Vitamin A: 1435%

Vitamin C: 74%

Calcium: 23%

Iron: 1.7%

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