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Sweet-and-Sour Pork Stir-Fry

sweet-and-sour pork stir-fry Entree Asian
Sweet-and-Sour Pork Stir-Fry
  • Prep 35 min
  • Total 35 min
  • Servings 6

There’s no need for takeout when you can do it better—and with this simple stir-fry recipe, you’ll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that’s ready in a flash.

Updated August 17, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

  • 1/2
    cup Progresso™ chicken broth (from 32-oz carton)
  • 1
    can (8 oz) pineapple chunks in juice, drained and juice reserved
  • 2
    tablespoons soy sauce
  • 1
    tablespoon rice vinegar
  • 1/4
    cup packed brown sugar
  • 5
    teaspoons cornstarch
  • 3
    tablespoons vegetable oil
  • 1
    (16 oz) pork tenderloin, cut into 1-inch pieces
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 3
    cups small fresh broccoli florets
  • 2
    large bell peppers (red and yellow), cut into 1-inch pieces
  • 1
    tablespoon chopped garlic
  • 1
    teaspoon grated fresh gingerroot
  • 3
    medium green onions, cut into 1/2-inch pieces
  • 4 1/2
    cups cooked white rice

Steps

  • 1
    In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
  • 2
    In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
  • 3
    Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
  • 4
    Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

  • If you love the “sour” in sweet-and-sour dishes, double the amount of rice vinegar from 1 tablespoon to 2 tablespoons, and enjoy!
  • Shelf stable or frozen precooked rice is sold in the grocery store and is great to serve with the sweet-and-sour pork.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1070mg
45%
Potassium
620mg
18%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
13%
Sugars
18g
Protein
22g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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