Spicy Sweet-and-Sour Pork
INGREDIENTS
  • 1/4 cup slivered almonds
  • 1 pound pork tenderloin, cut into 3/4-inch cubes
  • 2 tablespoons cornstarch, divided
  • 3 tablespoons low-sodium soy sauce, divided
  • 1 (8-ounce) can pineapple chunks in juice, undrained
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon canola oil
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced ginger
  • 1/2 teaspoon bottled minced garlic
  • 1 cup chopped green bell pepper
  • 1/4 cup slivered green onions
DIRECTIONS
  1. 1. Preheat oven to 400°.
  2. 2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
  3. 3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
  4. 4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
  5. Nutritional Information
  6. Amount per serving
  7. Calories: 347
  8. Fat: 11g
  9. Saturated fat: 1.9g
  10. Monounsaturated fat: 6g
  11. Polyunsaturated fat: 2.3g
  12. Protein: 27g
  13. Carbohydrate: 35.9g
  14. Fiber: 3g
  15. Cholesterol: 74mg
  16. Iron: 2.5mg
  17. Sodium: 582mg
  18. Calcium: 54mg
RECIPE BACKSTORY
From Cooking Light