Ingredients
Scale
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 bell pepper, chopped (any color)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 plums, cut into wedges
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork cubes and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
- In the same skillet, add the chopped bell pepper, onion, and garlic. Sauté for about 3-4 minutes until the vegetables are tender.
- Return the pork to the skillet. Add the pineapple chunks, soy sauce, rice vinegar, and brown sugar. Stir to combine.
- In a small bowl, mix the cornstarch and water until smooth. Pour this mixture into the skillet and stir well. Cook for an additional 3-4 minutes, allowing the sauce to thicken.
- Gently fold in the plum wedges and cook for another 2 minutes until they are warmed through.
- Serve the sweet-and-sour pork over cooked rice, garnished with additional plum wedges if desired.
Notes
- For a spicier version, add red pepper flakes or sliced jalapeños to the skillet when cooking the vegetables.
- Substitute the pork with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg