So last night I tried this recipe for a Sweet & Sour Pineapple and Pork Stir-fry. It was easy (only took about 30 minutes start to eating), ingredients were cheap, and it proved very tasty and filling (I'm a fan of having one dish be basically the whole meal.) My husband was satisfied (always the goal) and since the recipe is 4 servings, and there's only 2 of us, I have left-overs for when I have to take dinner with me to school Thursday night (my husband usually eats 2 servings himself.) This will be something I make again.
Pampered Chef Sweet & Sour Pineapple Pork Stir Fry
- 1lb pork tenderloin (I just used a pound of pork loin chops)
- 1/2 medium pineapple
- 2 cups sugar snap peas
- 1 medium red onion, cut in wedges (optional, but I like onions)
- 2 Tbsp & 1 tsp. cornstarch, divided
- 1/2 tsp salt
- 3 Tbsp soy sauce (I used lite sodium)
- 2 Tbsp rice vinegar
- 1/3 cup apricot preserves
- 1 Tbsp oil (I think the recipe called for vegetable, but I always use Olive)
- Cut the pork in to bit size cubes. In a bowl, toss with 2 Tbsp cornstarch and the salt. Set aside.
- Cut the pineapple in to bite sizes. Cut the peas in half on the bias.
- Whisk the soy sauce, vinegar and remaining tsp of cornstarch together. Add the apricot preserves and mix well.
- Heat oil in skillet over medium high heat. Add the pork in a single layer. Cook on the one side for 4-6 minutes. Using tongs, turn each piece over and cook for an additional 1-2 minutes. Add onions for this additional cooking time.
- Finally, add the peas, pineapple and sauce and stir together. Turn the heat down to medium, and continue stirring for 2-3 minutes until all heated and the sauce thickens.