Light Sweet and Sour Pork
Experience the perfect balance of tangy and sweet with this Light Sweet and Sour Pork recipe—a healthier twist on the classic takeout favorite! Tender bites of seared pork tenderloin are tossed with vibrant bell peppers and juicy pineapple chunks, all coated in a glossy, flavor-packed sauce made with light soy sauce, honey, and a touch of ketchup. This quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights. With no heavy batter or deep frying, this dish is lighter but still delivers on bold, satisfying flavors. Serve it over steamed rice or noodles, and garnish with fresh scallions for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup pineapple chunks (canned or fresh)
- 3 tbsp white vinegar
- 2 tbsp light soy sauce
- 3 tbsp ketchup
- 2 tbsp honey
- 0.25 cup low-sodium chicken broth
- 2 garlic cloves
- 1 inch ginger
- 2 scallions (optional for garnish)
Instructions
Cut the pork tenderloin into bite-sized pieces and pat them dry with paper towels.
In a mixing bowl, combine the pork with 2 tablespoons of cornstarch, salt, and black pepper. Toss until the pork is evenly coated.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add half the pork pieces in a single layer, searing until golden brown on all sides. Repeat with the second batch using the remaining oil. Remove the cooked pork and set aside.
Dice the red and green bell peppers into 1-inch pieces and mince the garlic and ginger.
In the same skillet, add the garlic and ginger, stirring until fragrant, about 30 seconds.
Add the diced bell peppers and pineapple chunks to the skillet. Stir-fry for 2-3 minutes until they start to soften.
In a small bowl, whisk together the white vinegar, light soy sauce, ketchup, honey, chicken broth, and the remaining 1 tablespoon of cornstarch to create the sauce.
Pour the sauce into the skillet with the vegetables and pineapple. Bring it to a simmer, stirring until the sauce thickens, about 2 minutes.
Return the cooked pork to the skillet, tossing to coat it evenly in the sauce. Cook for another 2-3 minutes until the pork is heated through.
Garnish with sliced scallions, if desired, and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 18.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
