Pork with Green Peppers Pineapple
Bring a burst of bold, tropical flavor to your dinner table with this vibrant Pork with Green Peppers and Pineapple recipe! Tender strips of marinated pork are stir-fried to perfection alongside crisp green bell peppers and naturally sweet pineapple chunks, creating a savory-sweet harmony in every bite. The dish is brought together with a glossy soy-based sauce infused with garlic, a touch of sugar, and optional sesame oil for a nutty depth. Quick to prepare in just 35 minutes, this recipe makes an excellent weeknight meal for four, especially when served over fluffy steamed rice or noodles. Perfectly balancing freshness, sweetness, and umami, this colorful stir-fry is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 2 whole Green bell peppers
- 250 grams Pineapple chunks (fresh or canned)
- 3 tablespoons Soy sauce
- 2 cloves Minced garlic
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 60 milliliters Water
- 1 teaspoon Sugar
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Sesame oil (optional)
Instructions
Slice the pork tenderloin into thin, bite-sized strips. Season with 1 tablespoon of soy sauce, the cornstarch, and ground black pepper. Mix well and let marinate for 10 minutes.
While the pork marinates, wash and slice the green bell peppers into thin strips. If using fresh pineapple, cut it into bite-sized chunks; if using canned pineapple, drain the liquid.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, water, sugar, and sesame oil (if using). Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the marinated pork to the skillet and stir-fry for 5-6 minutes, or until the pork is cooked through and browned. Remove the pork from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced green peppers and stir-fry for 3 minutes, until they are slightly softened but still crisp.
Add the pineapple chunks to the skillet and toss to combine with the green peppers. Cook for 2 minutes, allowing the pineapple to warm through.
Return the cooked pork to the skillet and pour the prepared soy sauce mixture over the ingredients. Toss everything together and cook for 2-3 minutes, until the sauce thickens slightly and evenly coats the pork and vegetables.
Taste and adjust seasoning with salt, if needed. Remove from heat and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 799 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.
