"I have made this several times just as it is for four people. I only make ..."More
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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
Nutrition Information*
| Serving Size | 4 servings (1 cup pork mixture and 1 cup rice each) |
| Calories | 468 |
Directions
- Cook rice according to package directions, omitting salt and butter.
- 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.
- 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.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 468 | |
| % Daily Value* | ||
| Total fat | 8 g | 12% |
| Saturated fat | 1 g | 6% |
| Cholesterol | 62 mg | 21% |
| Sodium | 581 mg | 24% |
| Carbohydrate | 72 g | 24% |
| Dietary fiber | 3 g | 13% |
| Sugars | 30 g | 3% |
| Protein | 26 g | 53% |
| Vitamin A | 3% | |
| Vitamin C | 19% | |
| Calcium | 1% | |
| Iron | 8% | |
About our Nutrition Information
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Made this in a pinch for a quick weeknight dinner with my mother-in-law visiting. Everyone liked it! Think the wife was especially surprised that I pulled it off.
I have made this several times just as it is for four people. I only make two servings of rice but four servings of the pork. I freeze the two servings left. They freeze very well. When I heat the leftover, I make another two servings of the rice. Both my husband and I really like this recipe. I am going to try substituting chicken for the pork and make the dish the same way. I will let you know how this works out. I can't see any reason why it wouldn't be delicious.
We REALLY loved this dish... Even my mom, who was visiting the night i made this. I couldn't find the frozen veggies, but did find frozen fajita vegetables and used those...PERFECT!!! I also chose to use pork stew meat instead of purchasing a tenderloin. The stew meat was cheaper AND was already cut into the right sizes... Since I have a newborn, I needed this time saver! This recipe will most DEFINITELY be one I add to my rotation of Asian recipes. I don't usually enjoy pork (I tend to only use chicken in my stirfrys, etc.), but this had a lot of flavor and was very hearty.... And, THE KIDS LOVED IT!!!!
This recipe brought me back to my family's dinner table as a kid when my mom would use La Choy to make us sweet and sour pork or chicken. It's been a really long time since I've had it and now I wonder why it has taken me so long to try it again. I love pork tenderloin, so any recipe that calls for it is a big plus in my book. And I love the combination of fruit with pork, especially pineapple. This cooks up quick and easy and the only thing that took a little longer than directed was the rice.
I like sweet and sour pork but have never liked the breading Chinese restaurants use. So I really enjoy having a recipe that does not call for breading. I changed the ingredients a little bit. I remeber having Sweet and Sour a long time ago. They used fresh green peppers, fresh onions, chunk pineapple and tomatoes. I can only assume the tomatoes were put in just before serving because the skin was still on the tomatoes. I also used Jasmine rice. It's what they use in the Chinese restaurants and I really like it.
This recipe was awesome! I love, love, loved it and my 4-year-old and seven-year-old ate it too! It was very easy and sooo good. My least favorite part was cubing the pork because I hate preparing raw meat, BUT this was so good that it was definitely worth it. My pork probably took 11-12 minutes to cook but other than that the recipe was spot-on. Absolutely delicious flavor, so easy and it pleased the whole fam. I had the leftovers for lunch the next day (it really made quite a few servings!) and they were great then, also. This recipe is definitely a keeper!
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