WW Sweet and Sour Pork

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.6
  • Total Fat: 10.0 g
  • Cholesterol: 89.5 mg
  • Sodium: 556.2 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 34.5 g

View full nutritional breakdown of WW Sweet and Sour Pork calories by ingredient


Introduction

Heat skillet and add 1 T of olive oil. Add Pork and cook until golden brown, about 8 to 10 minutes, remove from skillet and set aside. Drain any remaining fat from skillet

Drain 15 oz can of Pineapple chunks, reserving juice, set aside.

Combine water, 1/3 cup rice wine vinegar, sugar, 2 Tablespoons of cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.

Add peppers, sliced onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving. Heat skillet and add 1 T of olive oil. Add Pork and cook until golden brown, about 8 to 10 minutes, remove from skillet and set aside. Drain any remaining fat from skillet

Drain 15 oz can of Pineapple chunks, reserving juice, set aside.

Combine water, 1/3 cup rice wine vinegar, sugar, 2 Tablespoons of cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.

Add peppers, sliced onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.
Number of Servings: 6

Ingredients

    1 T olive Oil
    1 1/2 pounds lean pork tenderloin, cut into thin strips
    15 oz can unsweetened pineapple chunks
    1/2 cups water
    1/3 cups rice wine vinegar
    1/4 cups packed brown sugar
    2 Tbsn Corn Starch
    1/2 tsp table salt
    1 Tblsn low sodium soy sauce
    2 medium green peppers, sliced
    1 small onion, sliced
    3 cups cooked brown rice, kept warm

Directions

Yields about 6 servings. One serving is 1/2 cup of Rice and 1 cup of other.

Number of Servings: 6

Recipe submitted by SparkPeople user DSSTEIGERS.