Lighten up with this homemade version of a take-out favorite. Tender, lean pork is sautéed rather than deep-fried, cutting the fat. Pineapple juice, honey and apple cider vinegar combine to create a sweet and tangy sauce that has significantly less sugar than the average restaurant version. Quick to prep and cooked in under 15 minutes, this easy meal will make a flavorful addition to your weeknight rotation.
|1 pork tenderloin, 1-1 ¼ lbs, trimmed of all visible fat and silver skin
|1 tablespoon cornstarch
|2 tablespoons honey
|1 teaspoon soy sauce, reduced sodium
|3 tablespoons apple cider vinegar
|2 tablespoons ketchup
|1 8oz can of pineapple chunks in juice (not syrup), juice and chunks separated
|1 tablespoon neutral oil, such as grapeseed or canola
|4 cloves of garlic, minced
|2 bell peppers, cored, seeded and cut into bite-sized pieces
|1 bunch green onions, whites and greens separated and sliced
|Optional: sesame seeds
|For serving: cooked brown rice
- Slice tenderloin in half length-wise and then cut into thin slices across the grain. Refrigerate until ready to use.
- Combine cornstarch, honey, soy sauce, vinegar, ketchup and pineapple juice in a small mixing bowl. Whisk ingredients until thoroughly incorporated. Set aside until ready to use.
- In a large sauté pan or wok, heat oil over medium-high heat. When it begins to shimmer, add pork and spread out into a single layer. Cook until beginning to brown, about 2-3 minutes. Flip pieces over and cook, stirring occasionally for an additional 2-3 minutes or until cooked through. Remove pork to a clean plate, leaving any remaining oil in the pan. Reduce heat to medium.
- Add the whites of the green onions and the diced pepper to the hot pan. Cook, stirring frequently until peppers are just beginning to become tender, about 2-3 minutes. Add the minced garlic during the last minute of cooking. Give the sauce one last stir, making sure to scrape the bottom so the cornstarch is fully incorporated. Pour the sauce over the bell peppers and cook, stirring and scraping the bottom until the sauce has become bubbly and thickened and the peppers are crisp-tender, about 2-3 minutes.
- Add the cooked pork and pineapple chunks to the sauce and cook until just heated through. Stir in ¾ of the sliced green onions. Serve immediately over brown rice and top with the remaining sliced green onion and optional sesame seeds.