Healthy Sweet And Sour Pork Tenderloin Stir-Fry
Made with one of the leanest meats next to chicken breast, and an amazing simple sauce, this will be the best stir-fry you ever make at home. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog
Servings: 4
Calories: 277kcal
Equipment
Ingredients
- 20 oz pork tenderloin (567g)
- 3/4 cup diced onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1.25 cups chopped pineapple (200g)
- 1 Tbsp fresh minced garlic (About 3 cloves)
- 2 Tbsp fresh minced ginger
- 3 Tbsp reduced sodium soy sauce
- 2 Tbsp rice vinegar
- 3 Tbsp ketchup, reduced sugar
- 4 Tbsp chicken broth
- 2 Tbsp light or zero calorie brown sugar (Truvia Sweet complete, etc)
- 2 tsp peanut oil
- 1 Tbsp corn starch
- 2 Tbsp water
Instructions
- Start your rice cooking in the rice cooker.
- Prepare the sauce (In a cup or medium bowl, mix the soy sauce, ketchup, rice vinegar, chicken broth and light brown sugar).
- Trim any fat off the tenderloin, then cut it into small bite-sized pieces
- Chop the bell peppers and dice the onion. Mince garlic and ginger.
- Heat oil in wok over medium high. Add the pork and fry until almost cooked through, about 3 minutes.
- Add the onions, fry for a minute. Add the ginger and garlic and stir fry about 30 seconds, until fragrant.
- Add the peppers and pineapple, stir fry until peppers are heated through but remain crisp and bright, about 2 minutes. Add pineapple and stir.
- Add the sauce. Mix cornstarch in 1 Tbsp water in small bowl and add to wok to thicken the sauce. Stir constantly until the sauce thickens and coats the pork. Do not overcook - serve as soon as sauce is thick and everything is heated through.
- Serve over rice.
- Optional: Garnish with scallions
Nutrition
Calories: 277kcal | Carbohydrates: 23.6g | Protein: 32.4g | Fat: 7.5g