Our Favorite Lower Fat Sweet Sour Pork
Satisfy your cravings for takeout flavors with *Our Favorite Lower Fat Sweet Sour Pork*! This lighter take on a beloved classic swaps deep-fried pork for lean, marinated pork tenderloin, stir-fried to golden perfection. A vibrant medley of red and green bell peppers, juicy pineapple chunks, and a tangy-sweet sauce made with low-sodium soy sauce, vinegar, and a touch of brown sugar bring this dish to life. Quick to prepare and full of bold, balanced flavors, this healthier sweet and sour pork is perfect for busy weeknights or an elevated homemade Chinese-inspired feast. Serve it over steamed rice or noodles for a satisfying, guilt-free dinner that doesn’t skimp on taste. Adjust seasoning and spice to your preference, and garnish with fresh scallions for a pop of color and extra flavor!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp low-sodium soy sauce
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple chunks, canned in juice, drained
- 3 tbsp white vinegar
- 2 tbsp ketchup
- 2 tbsp brown sugar
- 1 cup water
- 2 cloves garlic, minced
- 1 white onion, diced
- 2 scallions, chopped (optional garnish)
- 0.25 tsp red pepper flakes (optional)
Instructions
Trim excess fat from the pork tenderloin and slice it into bite-sized cubes.
In a small bowl, combine 2 tablespoons of soy sauce with 2 tablespoons of cornstarch to create a marinade.
Toss the cubed pork in the marinade until all pieces are evenly coated. Allow it to sit for 10-15 minutes.
In a small bowl, whisk together the vinegar, ketchup, brown sugar, water, and 1 tablespoon of cornstarch to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the marinated pork and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the pork and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and diced onion, and sauté for 2 minutes until aromatic.
Add the red and green bell peppers, and cook for 3-4 minutes until tender-crisp.
Stir in the pineapple chunks and optional red pepper flakes (if using). Cook for 1 minute.
Return the cooked pork to the skillet and pour in the prepared sauce. Stir everything together to coat evenly, cooking until the sauce thickens (about 2-3 minutes).
Taste the dish and adjust seasoning if needed. Garnish with chopped scallions if desired.
Serve hot with steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 17.5 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 797 mg | 17% | |
*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.
