Sweet & Sour Pork with Fresh Fruit
Contributed by Tracie B. (Grand Rapids, MI)
- 2/3 c couscous
- 1/2 lb lean pork shoulder, well trimmed
- 1 tsp cornstarch
- 1 Tbsp dry sherry
- 1/2 tsp salt, divided
- 1/4 tsp ground black pepper, divided
- 3/4 c canned pineapple juice
- 3 Tbsp ketchup
- 1 Tbsp cider vinegar
- 1 1/2 tsp sugar
- 1 Tbsp peanut oil
- 1/3 diced yellow onion
- 2 c fresh or canned pineapple chunks (in their own juices)
- 1 large red bell pepper, cubed
- 1 c sliced cantaloupe
- 1/4 c minced scallions (optional)
- Prepare couscous according to package direction.
- Cut the pork into 1/2-inch-thick bite-sized slices. In a medium bowl combine pork with cornstarch, sherry, 1/4 tsp salt and 1/8 tsp pepper.
- In a small bowl combine pineapple juice, ketchup, vinegar and sugar.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high meat until hot. Swirl in oil, and onion and stir-fry 30 seconds or until onion begins to soften.
- Add pork slices to wok (be sure to spread them out), and let sit 1 minute or until pork begins to brown. Transfer pork to a plate.
- Add pineapple and pepper to wok and stir-fry 1 minute or until pineapple browns.
- Re-stir sauce mixture, then add to wok and continue stir-frying 1 minute or until bell pepper begins to soften.
- Return pork and onions to wok and stir-fry 1 minute or until pork is just cooked through. Sprinkle with remaining salt and pepper. Stir in cantaloupe and garnish with scallions if using.
- Divide couscous among 4 plates and top with pork mixture.
Each serving: 374 calories, 7g fat, 2g saturated fat, 59g carbohydrates, 16g protein, 4g fiber, 35mg calcium, 2mg iron, 484mg sodium