sweetsour pork, leftover roast

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 6.6 g
  • Cholesterol: 44.8 mg
  • Sodium: 208.9 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 18.4 g

View full nutritional breakdown of sweetsour pork, leftover roast calories by ingredient

Number of Servings: 8


    Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Green Peppers (bell peppers), 100 grams (remove)
    *Peppers, sweet, red, fresh, 1 small (remove)
    Celery, raw, 1 cup, diced (remove)
    Mushrooms, fresh, 200 grams (remove)
    Garlic, 2 cloves (remove)
    White Wine, 6 fl oz (remove)
    Granulated Sugar, 3 tsp (remove)
    Honey, 1 tbsp (remove)
    Cornstarch, 15 grams (remove)
    Water, tap, 1 cup (8 fl oz) (remove)
    Pork Tenderloin roast leftover sliced 16 oz
    Salt, pepper, dash of soya sauce, dash lemon juice
    Bouquet garni


Serve with rice or baked potato. In Chile the more important meal is often lunch, especially for us now that my husband is retired. We prefer the lighter meal in the evening.


Sautée vegetables in the order given and transfer to clay pot (Pomairepot). Add garlic, wine ,sugar, honey, tomato sauce, squeeze of lemon (1-2 teaspoons) and water, salt and pepper, bouquet garni, cook for 30 minutes At the end of cooking time, add cornstach mixed with a little water (follow packet instructions) cook a further 5 minutes and add leftover roast. Heat through.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PASAMAR.