Low Fat Sweet Sour Pork Stir Fry
Packed with vibrant flavors and wholesome ingredients, this Low Fat Sweet Sour Pork Stir Fry is a healthier twist on the classic takeout favorite. Tender slices of lean pork tenderloin are marinated in low-sodium soy sauce, then stir-fried to perfection alongside a colorful array of bell peppers, carrots, and zucchini. The sweet and tangy sauce, made from pineapple juice, ketchup, and a touch of brown sugar, is expertly balanced with hints of garlic and ginger for a crave-worthy finish. This quick and easy stir fry comes together in just 35 minutes and is perfect for busy weeknights. Serve it over fluffy brown rice for a well-rounded, low-fat meal that’s bursting with flavor and nutrition.
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Recipe Information
Ingredients
- 400 grams Lean pork tenderloin
- 2 tablespoons Cornstarch
- 2 tablespoons Low sodium soy sauce
- 1 cup Pineapple chunks (canned in juice)
- 1 cup Pineapple juice (from canned pineapple)
- 2 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 1 tablespoons Brown sugar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 1 large Carrot, thinly sliced
- 1 medium Zucchini, sliced into half moons
- 1 teaspoon Sesame oil
- 1 tablespoon Vegetable oil
- 2 cups Cooked brown rice (for serving)
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin, bite-sized strips.
In a medium bowl, toss the pork strips with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Set aside to marinate for 10 minutes while you prepare the other ingredients.
In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, the remaining 1 tablespoon of soy sauce, and the remaining 1 tablespoon of cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork strips in a single layer and sear for 1-2 minutes per side until lightly browned. Remove the pork from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, green bell pepper, carrot, and zucchini to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Return the pork to the skillet, along with the pineapple chunks. Stir to combine.
Pour the prepared sweet and sour sauce into the skillet. Bring the mixture to a simmer, stirring constantly, until the sauce thickens and coats the pork and vegetables evenly (about 2-3 minutes).
Remove from heat and serve immediately over cooked brown rice. Enjoy your healthy and flavorful meal!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 91.9 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4168 mg | 89% | |
*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.
