Sweet N Sour Sauced Pork
Indulge in the irresistible balance of flavors with our Sweet N Sour Sauced Pork recipe, a vibrant and satisfying dish perfect for weeknight dinners or special occasions. Tender pork cubes are lightly coated with cornstarch and pan-seared to golden perfection, then tossed with a medley of sautéed bell peppers, juicy pineapple chunks, and aromatic garlic and onions. The dish is brought to life by a rich and tangy homemade sweet and sour sauce made from ketchup, white vinegar, brown sugar, and soy sauce, thickened to a luscious consistency with a simple cornstarch slurry. Ready in under an hour, this colorful and comforting dish pairs beautifully with fluffy steamed rice or noodles, making it a family-friendly favorite packed with bold, crave-worthy flavors.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Cornstarch
- 4 tbsp Vegetable oil
- 2 whole Bell peppers (red, green, or yellow, diced)
- 1 cup Pineapple chunks (canned or fresh, drained)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 cup Ketchup
- 1 cup White vinegar
- 3 tbsp Brown sugar
- 2 tbsp Soy sauce
- 1 cup Water
- 1 tbsp Cornstarch (for sauce slurry)
- 2 tbsp Water (for sauce slurry)
Instructions
Cut the pork tenderloin into 1-inch cubes. Season with salt and black pepper.
Toss the pork cubes with 3 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the pork in batches and cook until golden brown and cooked through (about 4-5 minutes per batch). Set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the diced bell peppers, pineapple chunks, and onion for 3-4 minutes until slightly softened. Add minced garlic and cook for another 30 seconds until fragrant.
In a medium bowl, whisk together ketchup, white vinegar, brown sugar, soy sauce, and 1 cup of water to make the sweet and sour sauce.
Pour the sauce mixture into the skillet with the sautéed vegetables and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually pour this into the simmering sauce, stirring constantly, until the sauce thickens.
Add the cooked pork back to the skillet and toss until the pork is fully coated in the sweet and sour sauce. Let everything cook for an additional 2-3 minutes to heat through.
Remove from heat and serve immediately over steamed rice or noodles. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 30.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 845 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.
