Healthy Sweet and Sour Pork

Craving Chinese food? Toss those takeout menus aside and make this healthy Sweet and Sour Pork. All it takes is a little bit of prep, a quick marinade, and about 13 minutes of cooking - which means it’ll probably be on your table faster than you can get to the restaurant and back!

(Makes 4 servings, about 2 cups each)

Source: BODi On-Demand Nutrition Blog.

Prep Time: 15 mins Cook Time: 13 mins Total Time: 58 mins

What You Need

• 2 Tbsp. reduced-sodium soy sauce, divided use

• 1 Tbsp. finely chopped fresh ginger

• 2 tsp. dry sherry wine (optional)

• 4 tsp. cornstarch (preferably GMO-free), divided use

• 1 lb. raw lean boneless pork loin, cut into 1-inch cubes

• 2 Tbsp. unsweetened pineapple juice

• 2 Tbsp. rice vinegar

• 1 Tbsp. tomato paste, no sugar added

• 1½ tsp. raw honey

• 2 Tbsp. extra-virgin organic coconut oil, divided use

• 1 medium onion, cut in half, sliced vertically

• 1 medium red bell pepper, cut into ½-inch wide strips

• 1 medium yellow bell pepper, cut into ½-inch wide strips

• 1 medium orange bell pepper, cut into ½-inch wide strips

• 1 cup cubed fresh pineapple (or canned pineapple in juice)

• Fresh cilantro sprigs (for garnish; optional)

How To Make

1. Combine 1 Tbsp. soy sauce, ginger, sherry (if desired), and 2 tsp. cornstarch in a medium mixing bowl; whisk to blend. Place in a large resealable bag.

2. Add pork; marinate, refrigerated, for 30 minutes.

3. Combine remaining 1 Tbsp. soy sauce, pineapple juice, vinegar, tomato paste, honey, and remaining 2 tsp. cornstarch in a medium bowl; whisk to blend. Set aside.

4. Heat 1 Tbsp. oil in large nonstick skillet (or wok) over medium-high heat.

5. Add pork; cook undisturbed for 1½ minutes. Cook, stirring constantly, for an additional minute, or until pork is browned but not cooked all the way through. Remove pork from pan. (Note: This may need to be done in 2 or more batches, so that all of the pork has contact with the pan and is seared.) Discard any leftover marinade.

6. Add remaining 1 Tbsp. oil to skillet; heat over medium-high heat.

7. Add onion and bell peppers; cook, stirring frequently, for 2 minutes.

8. Add pork; cook, stirring frequently, for 1 minute.

9. Add pineapple juice mixture; cook, stirring frequently, for 1 to 2 minutes, or until sauce has thickened and pork is cooked through.

10. Add pineapple; cook, stirring frequently, for 1 minute.

11. Divide between four serving plates. Garnish with cilantro if desired.

12. Serve each portion with ½ cup cooked brown rice, if desired.

Pro tip: Canned pineapple does tend to be a bit sweeter, so you might want to reduce the honey in the sauce to just one teaspoon.

Bonus: This recipe also works for Sweet and Sour Chicken if you make it using boneless, skinless chicken breasts.

Estimated Nutritional Information (per serving):

Calories 300 - Calories from Fat 90

% Daily Value*

Fat 10g - 15%

Saturated Fat 7g - 44%

Cholesterol 71mg - 24%

Sodium 322mg - 14%

Carbohydrates 23g - 8%

Fiber 3g - 13%

Sugar 13g - 14%

Protein 28g - 56%

* Percent Daily Values are based on a 2000 calorie diet.

Want to get full access to all of our great Recipes along with Nutrition, Wellness, and Fitness tips?

You can by joining BODi On-Demand for less than a cup of coffee a day. Don't pass up this great deal! Sign Up NOW!

SIGN UP HERE