Spicy Sweet-and-Sour Pork

If you have followed my blog for some time, you can probably tell that I love cooking Asian foods. I love Chinese take-out, but making those dishes from home is so much more healthy. I was really surprised at how delicious this recipe was. I don't usually like pineapple in savory dishes, but this one was different. Maybe it was the combination of spiciness, sweetness and sourness (is that a word?).

Ingredients:
1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 Tablespoons cornstarch, divided
3 Tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 Tablespoons ketchup
2 teaspoons hot chile sauce
1 Tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions


Directions:
Preheat oven to 400-degrees.

Place almonds on a baking sheet; bake at 400-degrees for 4 minutes or until toasted. Set aside.

While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through hot chile sauce), stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; saute 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
Yield: 4 servings

Nutritional Info (per serving... serving size: about 1 1/2 cups): 347 calories; 11g fat; 74mg cholesterol; 54mg calcium; 35.9g carbs; 582mg sodium; 27g protein; 3g fiber; 2.5mg iron

Source: Cooking Light