Sweet and Sour Pork
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 201.0
- Total Fat: 5.9 g
- Cholesterol: 30.0 mg
- Sodium: 376.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.7 g
- Protein: 16.7 g
View full nutritional breakdown of Sweet and Sour Pork calories by ingredient
Introduction
A colorful blend of veggies and pork in a delicious sweet and sour sauce. Add a can of drained water chestnuts to create interesting texture for minimal additional calories. A colorful blend of veggies and pork in a delicious sweet and sour sauce. Add a can of drained water chestnuts to create interesting texture for minimal additional calories.Number of Servings: 6
Ingredients
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16 oz. Boneless Pork Top Loin,
1 can Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added
1 Tbl Soy Sauce
1 Tbs worcestershire sauce,
1 Tbs cornstarch
1-2 tsp. white vinegar (depending on how sour you like it)
2 tsp olive oil
1/2 c. chopped raw onion
3 cups fresh broccoli heads cut into bite sized pieces
1 cup sliced carrots
2 cups sweet bell peppers
1 1/4 cup snap peas, trimmed
Directions
1. Partially freeze pork loin. Trim of all visible fat and thinly slice into bite size strips and set aside.
2. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce, white vinegar, soy sauce and cornstarch to juice. Blend. Set aside.
3. In wok, heat 2 teaspoons oil over high heat. Add pork and onions and stir-fry until white. Add broccoli, carrots, and sweet peppers, and snap peas. Add cornstarch liquid and heat until sauce begins to thicken. Salt and pepper to taste. Add snap peas and stir-fry until veggies are bright in color and crisp- tender, sauce is thickened and mixed throughout dish, about 2-3 minutes.
3. Serve immediately over brown or white rice.
Serves 5-6 (Nutritional info is for 6 servings) (Rice not included in nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user MARNE94.
2. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce, white vinegar, soy sauce and cornstarch to juice. Blend. Set aside.
3. In wok, heat 2 teaspoons oil over high heat. Add pork and onions and stir-fry until white. Add broccoli, carrots, and sweet peppers, and snap peas. Add cornstarch liquid and heat until sauce begins to thicken. Salt and pepper to taste. Add snap peas and stir-fry until veggies are bright in color and crisp- tender, sauce is thickened and mixed throughout dish, about 2-3 minutes.
3. Serve immediately over brown or white rice.
Serves 5-6 (Nutritional info is for 6 servings) (Rice not included in nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user MARNE94.
Member Ratings For This Recipe
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WEDDINGMOMMA
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BABE741
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MRSWANDA41