Sweet & Sour Pork

Sweet and Sour Pork
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Sweet & Sour Pork

Better than take-out, this savory dish of pork, pineapple, snow peas, and carrots will have you licking your plate.

Nutrition Facts

Sweet & Sour Pork

CaloriesCalories

339 Per Serving

ProteinProtein

24.0g Per Serving

FiberFiber

5.3g Per Serving
×
Calories 339
Total Fat 4.4 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.9 g
Cholesterol 61.4 mg
Sodium 183 mg
Total Carbohydrate 49.3 g
Dietary Fiber 5.3 g
Sugars 16.8 g
Protein 24.0 g

Dietary Exchanges
2 starch, 1 fruit, 1 vegetable, 2 1/2 lean meat

Ingredients

Servings  6  

  • 1 1/4 lb pork tenderloin (cut into 1/2-inch pieces)
  • 1 Tbsp cornstarch
  • 2 Tbsp white vinegar
  • 1 Tbsp ketchup
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons freshly grated gingerroot OR
  • 1/2 teaspoon ground ginger
  • 1 (20-ounce) can pineapple chunks in own juice
  • 3 cups peeled, thinly sliced carrots
  • 2 cups snow peas (ends trimmed)
  • 1/2 Tbsp canola oil
  • 1/4 cup sliced scallions
  • 3 1/2 cups cooked brown rice (from 1 cup uncooked brown rice), to serve

Directions

Tip: Click on step to mark as complete.

  1. Cut pork tenderloin into 1/2 inch pieces.
  2. Add pork into a medium bowl or a large Ziploc bag along with cornstarch, vinegar, vinegar, ketchup, soy sauce, and ginger. Add all the pineapple juice from the can of pineapple chunks (about 1 cup) into the bowl/ Ziploc bag. (Reserve pineapple chunks for later use.) Mix together to combine and reserve until needed.
  3. Thinly slice the carrots and trim the ends of the snow peas.
  4. In a large skillet, warm oil over medium-high heat. Add carrots and stirring occasionally, cook about 5 minutes. Stir snow peas and pork into the mixture. Sauteeing and stirring constantly, cook until vegetables are soft and pork is fully-cooked, about 8 minutes.
  5. Stir in reserved pineapple chunks and scallions. Cook 1 minute and remove from heat. Serve with brown rice.

Cooking Tip: To prepare the snow peas, use a knife to trim each end of the pea, which will allow you to easily remove (and discard) the string on the top of each snow pea.

Keep it Healthy: Tossing slices of raw meat and marinade with cornstarch, like in this recipe, is an easy and healthy way to turn a marinade into a thickened sauce once it cooks.

Tip: 1.5 cups sweet and sour pork + 3/4 cup brown rice

Tip: Sugar snap peas, a cross between garden peas and snow peas, can also be used in the recipe. Just note that they take a little longer to cook and to add a few minutes of sautéing time before incorporating the pork.

Copyright © 2018 American Heart Association, Healthy For Good™. Every purchase helps fund the work of the AHA/ASA.

Better than take-out, this savory dish of pork, pineapple, snow peas, and carrots will have you licking your plate.

Nutrition Facts

Sweet & Sour Pork

CaloriesCalories

339 Per Serving

ProteinProtein

24.0g Per Serving

FiberFiber

5.3g Per Serving
×
Calories 339
Total Fat 4.4 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.9 g
Cholesterol 61.4 mg
Sodium 183 mg
Total Carbohydrate 49.3 g
Dietary Fiber 5.3 g
Sugars 16.8 g
Protein 24.0 g

Dietary Exchanges
2 starch, 1 fruit, 1 vegetable, 2 1/2 lean meat

Ingredients

Servings  6  

  • 1 1/4 lb pork tenderloin (cut into 1/2-inch pieces)
  • 1 Tbsp cornstarch
  • 2 Tbsp white vinegar
  • 1 Tbsp ketchup
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons freshly grated gingerroot OR
  • 1/2 teaspoon ground ginger
  • 1 (20-ounce) can pineapple chunks in own juice
  • 3 cups peeled, thinly sliced carrots
  • 2 cups snow peas (ends trimmed)
  • 1/2 Tbsp canola oil
  • 1/4 cup sliced scallions
  • 3 1/2 cups cooked brown rice (from 1 cup uncooked brown rice), to serve

Directions

Tip: Click on step to mark as complete.

  1. Cut pork tenderloin into 1/2 inch pieces.
  2. Add pork into a medium bowl or a large Ziploc bag along with cornstarch, vinegar, vinegar, ketchup, soy sauce, and ginger. Add all the pineapple juice from the can of pineapple chunks (about 1 cup) into the bowl/ Ziploc bag. (Reserve pineapple chunks for later use.) Mix together to combine and reserve until needed.
  3. Thinly slice the carrots and trim the ends of the snow peas.
  4. In a large skillet, warm oil over medium-high heat. Add carrots and stirring occasionally, cook about 5 minutes. Stir snow peas and pork into the mixture. Sauteeing and stirring constantly, cook until vegetables are soft and pork is fully-cooked, about 8 minutes.
  5. Stir in reserved pineapple chunks and scallions. Cook 1 minute and remove from heat. Serve with brown rice.

Cooking Tip: To prepare the snow peas, use a knife to trim each end of the pea, which will allow you to easily remove (and discard) the string on the top of each snow pea.

Keep it Healthy: Tossing slices of raw meat and marinade with cornstarch, like in this recipe, is an easy and healthy way to turn a marinade into a thickened sauce once it cooks.

Tip: 1.5 cups sweet and sour pork + 3/4 cup brown rice

Tip: Sugar snap peas, a cross between garden peas and snow peas, can also be used in the recipe. Just note that they take a little longer to cook and to add a few minutes of sautéing time before incorporating the pork.

Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

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Copyright © 2018 American Heart Association, Healthy For Good™. Every purchase helps fund the work of the AHA/ASA.