12ozPork Tenderloin cut int 1/4" slices (I used had a pork tenderloin, but you could always double the recipe)
1/8cLow Sodium Soy Sauce
2tspCornstarch
FOR THE SWEET and SOUR SAUCE:
1/4 cSugar
2tbspKetchup
2tbspLow Sodium Soy Sauce
JUICE from 8 oz can of Pineapple Chunks(I got just a bit less than 1/2 cup)
3tbspWhite or Apple Cider Vinegar
pinchSaltto taste
1tbspCornstarch --->dissolved using 1/4 cup of water
FOR THE BATTER:
1/3cAll Purpose Flour
1/3cCornstarch
1/2cWarm Wateryou may not need all of this, judge based on thickness of the batter
1Egg WHITE discard the yolk or enjoy it for breakfast :)
1tbspVegetable Oil
FOR THE VEGGIE MIX:
1/2Red Bell Peppercut into thin strips
1/2Green Bell Peppercut into thin strips
1smallOnioncut into small chunks
8ozCan of Pineapple CHUNKS --->RESERVE the liquid!
FOR SERVING (and GARNISH):
Cooked White Rice
Parsley Sprig
White Sesame Seeds
Instructions
Marinate the pork. Not shown here, but slice a pork tenderloin into think slices. Add a few tablespoons of soy sauce and a sprinkling of cornstarch. Allow to marinate for at least 20-30 minutes. This really is an important step as it tenderizes the pork.
I chop the onion, red and green peppers, and drain the pineapple chunks. Use canned pineapple so that you can use the reserved liquid to make the sauce.
Whisk together the ingredients for the sweet and sour sauce, bringing them to a boil in a large skillet. Set aside once slightly thickened. You can always thin it out with a bit more water later if it seems too thick.
Whisk together the ingredients for the batter. Try to find a happy medium between thick enough to stick to the pork slices and thin enough so you can easily dip those slices.
In a hot skillet with a bit of oil, sauce the onions, red and green peppers and at the very end, toss in the pineapple chunks. They take a bit less time to brown due to the natural sugars. You are looking for crisp-tender mix of veggies here. Remove to a bowl and set aside for now.
Now that everything is prepped, we can cook the pork and this goes quickly! In a hot pan with a few tablespoons of oil, dip each slice of pork tenderloin into the marinade and then place into the pan. Allow to brown on one side and flip.
Remove the cooked pork to paper towels to drain any excess oil and repeat until all of the pork is cooked.
STEP 7: Toss the sauce, veggie mix and the crisp pork all together and serve over cooked white rice. Garnish with white sesame seeds, if desired.