Lighter Sweet and Sour Pork
Experience a healthier twist on a beloved classic with this Lighter Sweet and Sour Pork recipe! Made with tender, lean pork tenderloin lightly coated in a cornstarch and egg white batter, this dish swaps deep frying for pan-searing, creating a golden crust without the extra oil. Bursting with fresh, colorful bell peppers, onions, and juicy pineapple chunks, it's all tossed in a tangy, homemade sweet and sour sauce featuring low-sodium soy sauce, honey, and a splash of rice vinegar. Finished with a sprinkle of sesame seeds and vibrant green onions, this lightened-up version is perfect for satisfying your takeout cravings while staying mindful of your health. Ready in just 45 minutes, serve it over steamed rice or cauliflower rice for a balanced, crowd-pleasing meal! Keywords: Lighter Sweet and Sour Pork, healthy sweet and sour pork, quick dinner recipes, homemade sweet and sour sauce, easy stir-fry recipes.
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Recipe Information
Ingredients
- 500 grams Lean pork tenderloin
- 3 tablespoons Cornstarch
- 2 large Egg whites
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 1 cup Pineapple chunks (in juice)
- 3 tablespoons Low-sodium soy sauce
- 4 tablespoons Rice vinegar
- 3 tablespoons Honey
- 2 tablespoons Ketchup
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 4 tablespoons Water
- 1 teaspoon Sesame seeds
- 2 stalks Green onions
Instructions
Cut the pork tenderloin into bite-sized cubes and set aside.
In a medium bowl, whisk together egg whites and 1 tablespoon of cornstarch to create a light batter. Toss the pork cubes in the mixture until well-coated.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Cook the pork in batches, ensuring not to overcrowd the pan, for 3-4 minutes per side until golden brown and just cooked through. Remove pork from the skillet and set aside.
Prep the vegetables: Cut the bell peppers into bite-sized pieces and slice the onion into thin wedges. Mince the garlic and grate the ginger.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the bell peppers and onion for 2-3 minutes until they begin to soften but remain crisp.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, and the juice from the canned pineapple (approximately 1/4 cup).
Make a cornstarch slurry by combining the remaining 2 tablespoons of cornstarch with 4 tablespoons of water. Stir until smooth, then add to the sauce mixture.
Pour the sauce into the skillet with the vegetables and bring to a simmer. Allow the sauce to thicken, stirring occasionally, for 2-3 minutes.
Return the cooked pork to the skillet along with the pineapple chunks. Toss everything together to coat in the sauce and cook for another 2 minutes until heated through.
Remove from heat and sprinkle with sesame seeds and sliced green onions for garnish.
Serve immediately with steamed rice or cauliflower rice for a lighter option.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 24.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 856 mg | 18% | |
*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.
