Week 14: Recipe #2--Sweet and Sour Pork

This recipe is from foodnetwork.com (see link below).  It was pretty tasty, and not too difficult to make.  My husband likes pork chops, but I can never seem to cook them without making them totally dry and tough, so this was a good alternative.  The cut-up pieces turned out better than the chops usually do.  He said next time it should be served over rice, to soak up that yummy sauce.  It IS yummy.  I served it with a salad and bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 lb. pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 Tblsp. balsamic vinegar
• salt, to taste
• 2 tsp. low-sodium soy sauce
• 1 Tblsp. cornstarch (I used flour; it's what I had on hand)
• 3 Tblsp. ketchup
• 3 Tblsp. sugar, plus a pinch
• 3 Tblsp. peanut or vegetable oil 
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-pieces
• 3 cups snow peas, cut in half

Preparation:

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.  Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
2. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat.  Add the pork and slowly stir until it turns mostly opaque, about 2 minutes.  Remove the pork with a slotted spoon and transfer to a plate.  Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon oil in the skillet, then stir-fry garlic with a pinch each of salt and sugar, 15 seconds.  Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes.  (Add a little water if the garlic starts to stick to the skillet.)  Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-pork-recipe/index.html