This sweet and sour stir-fry recipe is one of my family’s favorite weeknight recipes! The hearty pork with crunchy bell peppers and sweet pineapple is always a hit with everyone around our dinner table.
- 1 lbs. pork tenderloin, trimmed and sliced thin
- 1 tablespoon cornstarch
- Kosher salt and cracked black pepper
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 3 bell peppers (any color), sliced
- 1 cup diced fresh pineapple
- 4 scallions, thinly sliced on the diagonal
- ¼ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tablespoons sugar
- Cooked rice or noodles, for serving
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons cilantro, chopped
- Fresh lime wedges
- Place the pork in a mixing bowl; sprinkle with cornstarch and season with salt and pepper – toss to coat.
- In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes.
- Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer.
- In a large liquid measuring cup, whisk together the soy sauce, rice vinegar, and sugar and add it to skillet. Cook until the sauce thickens, about 2 to 3 minutes.
- Serve over cooked rice or noodles and garnish with peanuts, cilantro, and lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Keywords: stir fry, pork, pineapple