Chinese · Dinner
Sweet and Sour Pork Rice (Low-Calorie)
Pan-seared lean pork tenderloin tossed in a lightened sweet and sour sauce made with pineapple, bell pepper, and reduced sugar, served over steamed jasmine rice. Cornstarch coating is minimized and pan-frying replaces deep-frying, keeping the dish under 400 calories while retaining its tangy-sweet, glossy character.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
393Calories
31.2gProtein
5.4gFat
56.8gCarbs
26.4gSugar
2.3gFiber
410mgSodium
76mgChol
1.1gSat Fat
720mgPotassium
38mgCalcium
1.9mgIron
0.7mcgVitamin B12
48mgVitamin C
low-calorie
gluten-free-adaptable
low-cholesterol
low-calorie
Instructions
1
Prep
Cut pork tenderloin into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
2
Sear
Heat 1 tsp vegetable oil in a nonstick skillet over medium-high heat and sear pork for 4 to 5 minutes, turning occasionally, until golden and cooked through to 145°F.
3
Sauté
Push pork to one side, add pineapple, bell pepper, and onion to the other side, and sauté over medium heat for 3 minutes until pepper softens.
4
Bloom
Stir minced garlic and minced ginger-fresh into the vegetables and cook over medium heat for 30 seconds until fragrant.
5
Simmer
Whisk together rice vinegar, ketchup, soy sauce, honey, and chicken stock, pour into the skillet, and simmer over medium heat for 2 minutes until glossy.
6
Thicken
Stir cornstarch slurry into the skillet and simmer over medium-low heat for 1 minute, stirring constantly, until sauce coats the back of a spoon.
7
Plate
Spoon steamed jasmine rice onto a plate, top with sweet and sour pork and vegetables, and scatter thinly sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 4 tbsp4 tbsp cornstarch
- 2 tsp2 tsp vegetable oil
- 2/3 cup110g fresh pineapple chunks
- 2/3 cup100g red bell pepper
- 4 tbsp40g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp rice vinegar
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp low-sodium soy sauce
- 3 tbsp60g honey
- 4 tbsp60ml low-sodium chicken stock
- 1 tsp1 tsp cornstarch mixed with 1 tsp water for slurry
- 1 1/2 cup300g steamed jasmine rice
- 22 scallion
