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Sweet-and-Sour Pork Stir-Fry

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  • Prep 35 min
  • Total 35 min
  • Servings 6
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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.
By Betty Crocker Kitchens
Updated Aug 17, 2018
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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
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

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

Nutrition

420 Calories, 11g Total Fat, 22g Protein, 58g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
100
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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