This is a super easy dinner that would be great for a busy weeknight. It requires very little prep in the morning and when you come home from work, it will practically be done.
This doesn’t taste like a typical, bright red takeout sweet and sour but rather a tangy and slightly sweet healthy version. The Worcestershire sauce gives it a bit of depth and the vinegar gives it some zing while the pineapple juice and chunks give it a nice sweet flavor. Serve it with brown rice and steamed broccoli to complete the meal.
Sweet and Sour Pork
Recipe from Taste of Home Comfort Food Diet Cookbook
2 Tbsp. plus 1 ½ tsp. paprika
1 ½ lbs. boneless pork loin roast, cut into 1-inch strips
1 Tbsp. canola oil
1 can (20 oz.) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
¼ cup cider vinegar
3 Tbsp. brown sugar
3 Tbsp. low-sodium soy sauce
1 Tbsp. Worcestershire sauce
½ tsp. salt
2 Tbsp. cornstarch
¼ cup cold water
Hot cooked rice, optional
1. Place the paprika in a large ziplock bag. Add the pork and shake to coat. In a nonstick skillet, brown the pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
2. Drain pineapple, reserving juice; refrigerate pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
3. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until the sauce is thickened. Serve over rice if desired.
