Caribbean Pork with Pineapple
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 246.2
- Total Fat: 10.0 g
- Cholesterol: 41.2 mg
- Sodium: 796.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.4 g
- Protein: 18.2 g
View full nutritional breakdown of Caribbean Pork with Pineapple calories by ingredient
Introduction
Sweet and sour pork takes a trip to the islands! Printed with permission from the American Institute for Cancer Research. Sweet and sour pork takes a trip to the islands! Printed with permission from the American Institute for Cancer Research.Number of Servings: 1
Ingredients
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12 oz. boneless pork loin
2 Tbsp. flour
1 Tbsp. canola oil
1 medium onion, sliced
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1 small chili pepper, seeded and minced
1 Tbsp. Worcestershire sauce
1/2 tsp. ground ginger
1 can (8 oz.) sliced pineapple in juice
1 large tomato, seeded and diced
1/2 medium cucumber, peeled, seeded and diced
3/4 tsp. salt
1/4 tsp. freshly ground pepper
Directions
1. Trim all visible fat from meat. Cut into 1-inch cubes. Toss with flour to coat.
2. Generously coat deep, medium skillet with cooking spray. Set over medium-high heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer meat to plate.
3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water, Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into pan. Cover, reduce heat and simmer 30 minutes.
4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and cucumber to stew. Simmer, uncovered, 10 minutes. This stew keeps 2 to 3 days, covered, in the refrigerator.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
2. Generously coat deep, medium skillet with cooking spray. Set over medium-high heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer meat to plate.
3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water, Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into pan. Cover, reduce heat and simmer 30 minutes.
4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and cucumber to stew. Simmer, uncovered, 10 minutes. This stew keeps 2 to 3 days, covered, in the refrigerator.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Member Ratings For This Recipe
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This was good! I omitted the flour on the pork, just browned with chili powder, and substituted the water for the juice from a can of mandarin oranges, and added the can of oranges at the last minute. I also substituted the fresh tomato for canned diced tomatoes. used more ginger and chilipowder. - 3/20/08
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