Sweet and Sour Pork

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Serves: 4
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1 lb pork tenderloin, cut into 1/2 inch pcs
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2 1/2 Tbsp balsamic vinegar
kosher salt
2 tsp soy sauce, dark
1 Tbsp cornstarch
3 Tbsp ketchup
3 Tbsp sugar + a pinch
3 Tbsp vegetable oil or peanut oil
3 clove garlic, minced
2 carrots, thinly sliced
3 scallions cut into 1/2 inch pcs
3 c snow peas cut in halves

The Cook

Natalie Loop Recipe
Well Seasoned
Hudson, MI (pop. 2,307)
Member Since May 2011
Natalie's notes for this recipe:
I love sweet and sour pork. This recipe is versatile. You can add more veggies or meat and not skip on flavor. This is one of my quick weeknight go to meals. I double this recipe because people always seem to want more. Great warmed up next day for lunch!
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Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.
Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat 2 tablespoons vegetable or peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.)

Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

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user Natalie Loop KitchenLooper - Aug 29, 2012
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