Spicy Sweet-and-Sour Pork with Coconut Rice

This was a really tasty meal that was pretty quick. It was in the 20 minute section of Cooking Light, but it took me a little longer because I didn't use prechopped onion or bottled garlic or ginger. The first time I cooked with ginger, I used the bottled kind, and it was so terrible that I thought I didn't like ginger. Then I decided to try a fresh piece, and my mind was totally changed. I keep it in a bag in the freezer and just grate it with a microplane whenever I need fresh ginger in a recipe. I don't even bother peeling it (although it's easy with a knife or the back of a spoon - even when it's frozen).

The pork tenderloin is great in a stir-fry type dish because it's so moist and tender - and it tastes somehow "fancier" than the usual chicken or beef. I guess just because I don't usually use it for this type of dish too much. I'll give it a shot more often, now!

I made the suggested coconut rice, and I have to say it really didn't have much flavor. It's not worth spending the time to make this kind of rice - just keep it simple.



Spicy Sweet-and-Sour Pork
Cooking Light August 2009

Serve a one-dish dinner loaded with fresh veggies, tender pork, and bold Asian-inspired flavor. A bed of coconut rice is an ideal accompaniment. Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat and simmer 16 minutes or until liquid is absorbed.

Yield 4 servings (serving size: about 1 1/2 cups)

¼ cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
¼ cup cider vinegar
¼ cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
½ teaspoon bottled minced garlic
1 cup chopped green bell pepper
¼ cup slivered green onions

1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

Nutritional notes:
Calories: 347
Fat: 11g (sat 1.9g,mono 6g,poly 2.3g)
Protein: 27g
Carbohydrate: 35.9g
Fiber: 3g
Cholesterol: 74mg
Iron: 2.5mg
Sodium: 582mg
Calcium: 54mg

MacGourmet Rating: 4 Stars