Chinese · Dinner
Sweet and Sour Pork (Low-Calorie)
Pork tenderloin cubes are lightly cornstarch-dusted and pan-seared rather than deep-fried, then tossed in a reduced pineapple and rice vinegar sauce with bell pepper and onion. The result keeps the familiar tangy-sweet glaze and glossy crunch while cutting most of the frying oil and added sugar.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
336Calories
32.5gProtein
9.8gFat
30.8gCarbs
17.4gSugar
2.9gFiber
690mgSodium
112mgChol
2.6gSat Fat
830mgPotassium
45mgCalcium
2.3mgIron
0.7mcgVitamin B12
68mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Pat pork tenderloin dry, toss with salt and 1 tbsp cornstarch until evenly coated, and set aside for 5 minutes.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat and sear pork for 4–5 minutes, turning occasionally, until golden and cooked through.
3
Sauté
Push pork to one side, add bell pepper, onion, and garlic, and sauté over medium heat for 3 minutes until pepper edges soften.
4
Simmer
Stir in pineapple, rice vinegar, ketchup, brown sugar, chicken stock, and soy sauce; simmer for 2 minutes until bubbling and fragrant.
5
Reduce
Add cornstarch slurry and stir constantly for 1 minute over medium heat until sauce thickens and turns glossy.
6
Plate
Transfer pork and vegetables to a plate, spooning sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil
- 1 cup150g bell pepper
- 1/2 cup70g onion
- 1 cup170g fresh pineapple chunks
- 4 tbsp60ml rice vinegar
- 2 tbsp30g ketchup
- 2 tsp10g brown sugar
- 2 tbsp30ml low-sodium chicken stock
- 1 tsp1 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp cornstarch mixed with 1 tsp water for slurry
