Pork ‘N’ Pineapple Stir-Fry Recipe

Name: Pork ‘N’ Pineapple Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-1/2 teaspoons all-purpose flour; 5 tablespoons reduced-sodium soy sauce, divided; 1 pork tenderloin (1 pound), cut into 1/2-inch cubes; 2 tablespoons plus 1 teaspoon cornstarch; 1 cup reduced-sodium chicken broth; 1/4 cup packed brown sugar; 1/4 cup rice vinegar; 1/4 cup sherry or additional reduced-sodium chicken broth; 1 teaspoon sesame oil; 1/4 teaspoon white pepper; 2 teaspoons canola oil, divided; 1 large onion, chopped; 2 medium carrots, thinly sliced; 1 tablespoon minced fresh gingerroot; 2 garlic cloves, minced; 1 cup cubed fresh pineapple; 1 large sweet red pepper, cut into 3/4-inch pieces; 1/2 cup thinly sliced green onions; Hot cooked rice, optional

Servings: persons

4-1/2 teaspoons all-purpose flour
5 tablespoons reduced-sodium soy sauce, divided
1 pork tenderloin (1 pound), cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup sherry or additional reduced-sodium chicken broth
1 teaspoon sesame oil
1/4 teaspoon white pepper
2 teaspoons canola oil, divided
1 large onion, chopped
2 medium carrots, thinly sliced
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 cup cubed fresh pineapple
1 large sweet red pepper, cut into 3/4-inch pieces
1/2 cup thinly sliced green onions
Hot cooked rice, optional

1
Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
2
In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
3
In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
4
Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
5
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.

829

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4-1/2 teaspoons all-purpose flour, 5 tablespoons reduced-sodium soy sauce, divided, 1 pork tenderloin (1 pound), cut into 1/2-inch cubes, 2 tablespoons plus 1 teaspoon cornstarch, and more.

Yes, Pork ‘N’ Pineapple Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork ‘N’ Pineapple Stir-Fry

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