Sweet and Sour Pork Recipe

Serving sweet and sour pork in a skillet.

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This quick and easy sweet and sour pork recipe features tender pork tenderloin cubes, vibrant bell peppers, and juicy pineapple chunks tossed in a glossy, homemade sweet and sour sauce. Perfectly balanced with pantry staples like ketchup and brown sugar, this skillet dinner is a high-protein, takeout-style meal.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Asian-Inspired

Difficulty: Easy

Servings: servings

Calories: 362kcal

Author: Nora from Savory Nothings

Ingredients

For the pork

1-½ to 2 pounds boneless pork tenderloin cut into ¾-inch cubes
2 tablespoons cornstarch
salt & pepper to taste

For the sauce

1 (20-oz) can pineapple chunks juice reserved (should be about 1 cup)
½ cup ketchup
¼ cup brown sugar packed (use more or less to taste)
1 scant tablespoon white vinegar use more or less to taste
1-½ tablespoons cornstarch

For the vegetables

2 tablespoons oil
1 medium yellow onion chopped (about 1 cup; I chop half the onion a little smaller and leave the other half in a little larger dice, so some of it melts into the sauce for flavor and the rest adds texture)
1 green bell pepper cut into ¾-inch cubes (about 1 cup; you can use another red bell pepper instead of a green one if you prefer)
2 red bell peppers cut into ¾-inch cubes (about 2 cups)
2 teaspoons minced garlic about 1-2 cloves if fresh; or use garlic powder to taste
2 teaspoons minced ginger OR ¼ teaspoon ground ginger

Instructions

Season the pork: 
Toss the pork with cornstarch, salt and pepper until it’s evenly coated. Set aside.  ^{Note 1}
1-½ to 2 pounds boneless pork tenderloin, 2 tablespoons cornstarch, salt & pepper
Make the sauce: 
Whisk together the reserved juice of the pineapple can and the remaining ingredients for the sauce. Season with salt and pepper to taste and set aside.^{Note 2}
½ cup ketchup, ¼ cup brown sugar, 1 scant tablespoon white vinegar, 1-½ tablespoons cornstarch
Brown the pork:
 Heat the oil in a large skillet over medium-high heat, brown the pork on all sides (careful, it can splatter.) Remove from the skillet and set aside.  ^{Note 3}
2 tablespoons oil
Stir-fry the vegetables:
 Reduce the heat to just over medium. To the same skillet, add the onion and bell peppers. Stir-fry for 5-8 minutes,^{Note 4} or until the onion is translucent and the peppers have softened a little.
Stir through the garlic and ginger and lightly season with salt and pepper.  
1 medium yellow onion, 1 green bell pepper, 2 red bell peppers, 2 teaspoons minced garlic, 2 teaspoons minced ginger
Simmer everything in the sauce: 
Add the pork back to the skillet. Stir in the pineapple chunks and the sauce. Bring to a simmer, then reduce the heat to just under medium.
Cover and simmer for 6-10 minutes, or until the sauce has thickened, everything is cooked through to your liking and the sauce is starting to caramelize around the edges of the skillet.  ^{Note 5}
1 (20-oz) can pineapple chunks
Finish and serve:
Check for seasoning, then serve hot over cooked rice.

Notes

Note 1: Tossing the meat in cornstarch as the first step allows the pork to sit with the cornstarch for a few extra minutes, which can help keep the meat tender. So be sure to do this first.
Note 2: You can adjust the vinegar and brown sugar amounts in the sauce according to your preference, and according to the type of pineapple you use (in juice or in syrup.)
Note 3: If you’re not using a non-stick coated skillet, some browned bits may remain in the skillet after browning the pork. Add a little bit of water to the skillet and scrape them off over medium heat before continuing with the recipe, else the stuck bits may scorch.
Note 4: You can keep this step shorter or longer - depends if you prefer fully softened vegetables, or for them to retain a bite. We prefer them fully softened in this dish, so I tend to stir fry them for the full 8 minutes.
Note 5: The sauce tastes a little funny, chalky and acidic before it is simmered for long enough. Give it the full time in the skillet before adding more sugar, more vinegar, or more seasoning to taste.

Nutrition