Pineapple Pork
A simple weeknight stir-fry you can whip up in less than 30 minutes, this pineapple pork recipe delivers juicy, tender pork bites in a savory-sweet sauce.
Prep time:
Cook time:
Serves: 6
Calories per serving: 149
Ingredients:
Cook time:
Serves: 6
Calories per serving: 149
1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice
Directions:
Drain the pineapple, reserving 1/4 cup of the juice. In a large bowl or shallow dish, combine 2 tablespoons of the cornstarch with 1 tablespoon of the water, the garlic powder and 1 tablespoon of the reserved pineapple juice. Add the pork and toss to coat it.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne pepper, the remaining 1/2 cup of water, 1 tablespoon of the cornstarch and the reserved pineapple juice. Whisk until the sauce is smooth.
In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Stir-fry the pork until it’s no longer pink, then remove it and keep it warm. Editors Tip: You can keep the pork warm by placing it in a dish, covering the top and letting it rest in the microwave.
Stir-fry the broccoli, carrots and onions in the remaining 1 tablespoon of cooking oil, until the vegetables are tender. Stir the soy sauce mixture and add it into the pan, then bring the sauce to a boil. Cook, stirring consistently, for two minutes or until the sauce has thickened. Add the cooked pork and the pineapple and heat everything through, then serve it on a bed of rice. Editor’s Tip: Use a wok to cook your stir-fry! This helps to cook everything evenly and makes it easy to stir a lot of vegetables and meat together at once.
Source: tasteofhome.com
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne pepper, the remaining 1/2 cup of water, 1 tablespoon of the cornstarch and the reserved pineapple juice. Whisk until the sauce is smooth.
In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Stir-fry the pork until it’s no longer pink, then remove it and keep it warm. Editors Tip: You can keep the pork warm by placing it in a dish, covering the top and letting it rest in the microwave.
Stir-fry the broccoli, carrots and onions in the remaining 1 tablespoon of cooking oil, until the vegetables are tender. Stir the soy sauce mixture and add it into the pan, then bring the sauce to a boil. Cook, stirring consistently, for two minutes or until the sauce has thickened. Add the cooked pork and the pineapple and heat everything through, then serve it on a bed of rice. Editor’s Tip: Use a wok to cook your stir-fry! This helps to cook everything evenly and makes it easy to stir a lot of vegetables and meat together at once.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.