SWEET AND SOUR PORK
Sweet and Sour Sauce
1/4 cup freshly squeezed orange juice
1/4 cup ketchup
2 tablespoons honey or agave nectar
1/4 cup white vinegar
2 teaspoons grated fresh ginger
1/4 teaspoon salt
10 ounces lean pork tenderloin, cut into very thin strips
1 1/2 tablespoons cooking oil
1/2 red bell pepper, cut into 1-inch chunks
1/2 green bell pepper, cut into 1-inch chunks
1 tomato, cut into 8 wedges
6 ounces fresh pineapple, cut into 1-inch chunks
In a small bowl, whisk together all of the ingredients for the sauce.
Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil. Add the pork to the pan in a single layer. Cook for 1 minute. Flip the pork and cook for 1 minute longer; the pork should be seared on both sides but not fully cooked in the middle. Remove from the pan.
Turn the heat to medium-high and swirl in the remaining ½ tablespoon of the oil. When hot, add the bell peppers, tomato, and pineapple. Stir-fry for 3 minutes.
Pour in the sweet and sour sauce and bring to a simmer. Turn the heat to low, add the pork, and cook for 3 minutes, or until the pork is cooked through
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