This is a recipe I received from my dear friend Teresa. I have added and changed a few things to fit my families tastes. It is super. My son Mark says “Mom this sauce is THE bomb!” I guess that means it’s a keeper. All of my kids like it, which means success any way you look at it. It’s tricky to find main courses with a 7 out of 7 approval rating. When I do, I make it a lot. I have this strange desire to keep the whining to a minimum. Life is so much better with no whining….I hope there’s no whining in heaven.
Sweet and Sour Pork
- 1 small pork loin roast, cut into strips
- 1/2 C flour
- 1 beaten egg
- 1 tsp granulated garlic
- 1/4 tsp pepper
- 1 T olive oil
- 1 can pineapple chunks
- 2 large green peppers
- 1 large yellow onion
- 1 1/4 C sugar
- 3/4 C vinegar
- 1 C water
- 1 t chicken bullion
- 7 T ketchup
- 2 T soy sauce
- 1/2 C pineapple juice
- 1 1/2 T cornstarch
1. Heat up a large non-stick skillet and add olive oil.
2. Combine the garlic, pepper and flour.
3. Dip the pork strips into the flour mixture, then the egg and then directly into the hot pan.
4. Brown the pork on both sides, but don’t cook it all the way through.
5. While the pork is cooking chop the onions and pepper.
6. Mix all sauce ingredients into a separate bowl.
7. In a 9×13 pan layer the vegetable, pineapple and place the browned pork on top.
8. Pour the sauce all over the pork and veggies in the pan.
9. Bake uncovered at 325 for 1 1/2 hours.
This is wonderful served over rice. You can assemble this recipe in the morning, cover and keep in the fridge, and then bake it in the afternoon when you are ready to eat. Gives you a little more time in the afternoon to do….oh, I’m sure you don’t have much going on during after school hours! Spelling, math, piano practice, carpooling to activities, scouts….this is just the kind of recipe busy moms need. Hope you like it!