Quick Sweet and Sour Pork

Pork tenderloin with bell peppers and pineapple in sweet and sour sauce over rice

Hands On: 25 | Total: 25 | Makes: 4 servings (1 cup stir-fry and 1 cup rice each)

Ingredients:

  • 2 cups instant brown rice, uncooked
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 3 cups frozen bell pepper and onion strips (from 16-oz package)
  • 1 can (8 oz each) pineapple chunks in juice, drained
  • 1 jar (10 oz each) La Choy® Sweet and Sour Sauce
  • 1 tablespoon La Choy® Soy Sauce

Directions

  1. Cook rice according to package directions, omitting salt and butter.
  2. Heat oil in large skillet over medium-high heat. Add pork; cook and stir 6 to 8 minutes or until cooked through and lightly browned. Remove from skillet.
  3. Add pepper blend to skillet; cook 5 minutes or until tender. Stir in cooked pork, pineapple, sweet and sour sauce and soy sauce. Heat 5 minutes more or until hot. Serve over rice.