Sweet and Sour Pork

Easy, lighter version of the Asian take-out classic:  Sweet and Sour Pork

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Sweet and Sour Pork

A very acceptable replacement for the full-fat version. Flavorful and filling, even without rice.


  • 1 pound pork tenderloin, trimmed of all visible fat, cut into 1/2-inch cubes
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup granulated white sugar
  • 3 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, seeded and cut into 1/2-inch pieces
  • One 8-ounce can pineapple chunks in juice, drained


  1. Combine pork with 1 tablespoon cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon cornstarch, water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
  2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2 to 3 minutes. Add ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add bell pepper and pineapple; stir fry until crisp-tender, about 3 minutes. Add vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is just cooked through, 1 to 2 minutes.


  • This recipe is gluten-free adaptable- just be sure to use brands of ketchup, soy sauce and pineapple that are GF.
  • Nutritional information per serving (Serving size: 1 cup) Calories 285, Fat 7.5g, Saturated Fat 1.6g, Sugar 21g, Fiber 1.5g, Protein 25g, Cholesterol 73.75mg, Carbohydrates 35.5g
  • WW POINTS:  SmartPoints:  7Points Plus Program: 8, Old Points Program: 6
SOURCE: RecipeGirl.com (via Weight Watchers: Take Out Tonight)