Sweet-and-sour pork

1 servings

Ingredients

Quantity Ingredient
1 pounds Pork tenderloin
16 ounces Canned pineapple tidbits
⅓ cup Ketchup
⅓ cup Water
2 tablespoons Soy sauce
2 tablespoons Vinegar
2 tablespoons Brown sugar
2 tablespoons Cornstarch
¾ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground ginger
2 tablespoons Cooking oil
1 medium Onion, chopped
1 Green pepper, cut into thin
Strips
Hot cooked rice

Directions

Cut the tenderloin into 1½" x ¼" strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in a large skillet or wok on high; stir-fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Cook and stir until thickened and bubbly.

Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice.

Serves: 4 From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking

Related recipes