Ww Weight Watchers Sweet Sour Pork
Bring a vibrant blend of tangy and savory flavors to your table with this WW Weight Watchers Sweet and Sour Pork recipe, a healthy twist on a classic takeout favorite. Perfectly seared lean pork tenderloin meets colorful bell peppers and juicy pineapple chunks, all coated in a luscious homemade sweet-and-sour glaze made with pineapple juice, low-sodium soy sauce, rice vinegar, and a hint of ketchup for that signature zing. This lighter version keeps things balanced and guilt-free while delivering bold, mouthwatering flavors. Ready in just 35 minutes and packed with protein and fresh vegetables, it's an ideal weeknight dinner that pairs beautifully with steamed rice or cauliflower rice for a lower-carb option. Garnished with scallions and optional sesame seeds, this dish is a feast for both your taste buds and your eyes!
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Recipe Information
Ingredients
- 400 grams Lean pork tenderloin
- 2 tablespoons Cornstarch
- 1 tablespoon Vegetable oil
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 cup Pineapple chunks, canned in juice (no sugar added)
- 1 cup Pineapple juice (reserved from the canned pineapple)
- 2 tablespoons Low-sodium soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 2 tablespoons Ketchup
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Scallions, thinly sliced (for garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Cut the pork tenderloin into bite-sized pieces. Season with salt and black pepper. Toss the pork pieces in 1 tablespoon of cornstarch until evenly coated.
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the pork and cook for 5-7 minutes, stirring frequently, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the diced red and green bell peppers. Stir-fry for 3-4 minutes until they begin to soften.
Add the minced garlic and ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
In a small bowl, whisk together the pineapple juice, soy sauce, rice vinegar, brown sugar, ketchup, and the remaining 1 tablespoon of cornstarch until smooth.
Pour the sauce mixture into the skillet with the bell peppers. Cook and stir for 2-3 minutes, allowing the sauce to thicken.
Add the cooked pork and pineapple chunks to the skillet. Toss everything together to coat evenly in the sauce. Cook for another 2-3 minutes until heated through.
Remove from heat and garnish with sliced scallions and sesame seeds, if desired.
Serve hot over steamed rice or cauliflower rice for a lighter option.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 82.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2813 mg | 60% | |
*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.
