Healthier Sweet & Sour Pork

Written By Gregg Gerstner

This is not deep fried or with a deep red sauce. It has alot of flavor, that sweet and sour flavor you love. And it is a very quick meal. We served it on a bed of jasmine rice.

Ingredients 

Sauce

  • ⅓ cup soy sauce

  • 1 cup chicken bouillon

  • 2 T honey

  • 3 t cornstarch 

  • 1 cup master stir-fry sauce

  • 1 T balsamic vinegar

  • ¼ cup ketchup

  • ¼ cup honey

For the pork:

  • 1 pound pork tenderloin, trimmed

  • 2 T olive oil

  • 2 T Sesame oil

  • 1 T B&Gerk

  • 2 cloves chopped garlic

  • 2-inch piece of fresh ginger, peeled and grated

  • ½ red bell pepper, seeded and cut into strips

  • ½ orange bell pepper, seeded and cut into strips

  • ½ yellow bell pepper, seeded and cut into strips

  • 1 heaping cup fresh pineapple, cut into bite-size pieces

  • Jasmine rice for serving

Start your rice, it takes so much longer to make than this dish.

Make the sauce by adding all the ingredients to a bowl and whisk. If you are using canned pineapple, pour the juice into the sauce.

Slice the pork in bit-sized chunks.  Marinate with B&Gerk and sesame oil. 

In your wok, warm the olive oil.  Add the pork and sear for about 2-3 minutes on each side..

Add the garlic, ginger, and sliced bell peppers. Sauté for about 1 minute.

Whisk the sweet and sour sauce again and then pour it into the pan. Bring it to a boil and simmer for 1-2 minutes to thicken the sauce. Add the pineapple, stir. 

It gets covered while the dinner bell is rung, and the herd arrives

Gregg Gerstner
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Pomegranate Snapper