Lighter Sweet and Sour Pork

Experience a healthier twist on a beloved classic with this Lighter Sweet and Sour Pork recipe! Made with tender, lean pork tenderloin lightly coated in a cornstarch and egg white batter, this dish swaps deep frying for pan-searing, creating a golden crust without the extra oil. Bursting with fresh, colorful bell peppers, onions, and juicy pineapple chunks, it's all tossed in a tangy, homemade sweet and sour sauce featuring low-sodium soy sauce, honey, and a splash of rice vinegar. Finished with a sprinkle of sesame seeds and vibrant green onions, this lightened-up version is perfect for satisfying your takeout cravings while staying mindful of your health. Ready in just 45 minutes, serve it over steamed rice or cauliflower rice for a balanced, crowd-pleasing meal! Keywords: Lighter Sweet and Sour Pork, healthy sweet and sour pork, quick dinner recipes, homemade sweet and sour sauce, easy stir-fry recipes.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Lean pork tenderloin
• 3 tablespoons Cornstarch
• 2 large Egg whites
• 2 tablespoons Vegetable oil
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Yellow onion
• 1 cup Pineapple chunks (in juice)
• 3 tablespoons Low-sodium soy sauce
• 4 tablespoons Rice vinegar
• 3 tablespoons Honey
• 2 tablespoons Ketchup
• 2 cloves Garlic
• 1 teaspoon Fresh ginger
• 4 tablespoons Water
• 1 teaspoon Sesame seeds
• 2 stalks Green onions

Directions

Step 1

Cut the pork tenderloin into bite-sized cubes and set aside.

Step 2

In a medium bowl, whisk together egg whites and 1 tablespoon of cornstarch to create a light batter. Toss the pork cubes in the mixture until well-coated.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Cook the pork in batches, ensuring not to overcrowd the pan, for 3-4 minutes per side until golden brown and just cooked through. Remove pork from the skillet and set aside.

Step 4

Prep the vegetables: Cut the bell peppers into bite-sized pieces and slice the onion into thin wedges. Mince the garlic and grate the ginger.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the bell peppers and onion for 2-3 minutes until they begin to soften but remain crisp.

Step 6

Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.

Step 7

In a small bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, and the juice from the canned pineapple (approximately 1/4 cup).

Step 8

Make a cornstarch slurry by combining the remaining 2 tablespoons of cornstarch with 4 tablespoons of water. Stir until smooth, then add to the sauce mixture.

Step 9

Pour the sauce into the skillet with the vegetables and bring to a simmer. Allow the sauce to thicken, stirring occasionally, for 2-3 minutes.

Step 10

Return the cooked pork to the skillet along with the pineapple chunks. Toss everything together to coat in the sauce and cook for another 2 minutes until heated through.

Step 11

Remove from heat and sprinkle with sesame seeds and sliced green onions for garnish.

Step 12

Serve immediately with steamed rice or cauliflower rice for a lighter option.

Nutrition Facts

Serving size	(1545.0g)

Amount per serving	% Daily Value*
Calories	1585.5

Total Fat 46.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 17.6g
Cholesterol 310mg	0%
Sodium 2063.8mg	0%
Total Carbohydrate 146.0g	0%
Dietary Fiber 11.2g	0%
Total Sugars 98.3g
Protein 149.9g	0%

Vitamin D 0IU	0%
Calcium 144.4mg	0%
Iron 10.0mg	0%
Potassium 3355.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 37.4%

Carbs: 36.5%