Sweet and Sour Pork
A very acceptable replacement for the full-fat version. Flavorful and filling, even without rice.
- 1 pound pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1/3 cup water
- 1/4 cup rice vinegar
- 1/4 cup granulated white sugar
- 3 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon minced peeled fresh ginger
- 2 cloves garlic, minced
- 1 medium green bell pepper, seeded and cut into 1/2-inch pieces
- One 8-ounce can pineapple chunks in juice, drained
- Combine pork with 1 tablespoon cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon cornstarch, water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
- Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2 to 3 minutes. Add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add bell pepper and pineapple; stir fry until crisp-tender, about 3 minutes. Add vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is just cooked through, 1 to 2 minutes.
- Nutritional information per serving (Serving size: 1 cup) Calories 285, Fat 7.5g, Saturated Fat 1.6g, Sugar 21g, Fiber 1.5g, Protein 25g, Cholesterol 73.75mg, Carbohydrates 35.5g
- WW POINTS: SmartPoints: 7, Points Plus Program: 8, Old Points Program: 6