Sarah of Fantastical Sharing of Recipes assigned honey as our ingredient for our Fantastical Food Fight this month.
Kelly of Passion Kneaded chose the theme Sweet Potatoes and Pineapple for our Crazy Ingredient Challenge.
These are wonderful ingredients and I knew that I could combine them to make a winner of a dinner.
Earlier in the week, I had trimmed a pork tenderloin into medallions for dinner one night. I had set aside the trimmings knowing that I could cut them into bite size pieces for this dinner. The recipe I am sharing was just the perfect amount for the two of us. You can easily double or triple the recipe according to your needs.
Sweet and Sour Pork
1/2 lb. Pork tenderloin, cut into bite size pieces
1/4 c. flour
2 T. cornstarch
2 T. water
pinch of salt
1 egg white
1/2 can (5 slices) of sliced pineapple, cut into chunks
1/2 c. of the pineapple juice from the canned pineapple
1/2 c. water
2 T. honey
2 T. brown sugar
1/4 c. rice vinegar
1 t. soy sauce
1 sweet potato, peeled and diced
1/2 small, sweet onion, sliced
1 garlic clove, minced
1 T. cornstarch mixed with 1 T. water
5 mini sweet peppers, stemmed and halved (or 1 lg. bell pepper, cut into chunks)
Whisk together the flour, cornstarch, water, salt and egg white in small bowl. Add the pork and toss to coat evenly.
Heat about an inch of peanut oil in the bottom of a wok or large skillet. When hot, add the pork in batches, cooking until golden brown. Set aside on a paper towel lined plate to drain.
Discard the oil and wipe the wok clean. Combine the juice, water, honey, brown sugar, vinegar and soy sauce. Pour into the wok and bring to a boil. Add the onion, sweet potatoes and garlic. Return to a boil, reduce to a simmer, cover and let cook for about 8-10 minutes, until potatoes are tender.
Stir in the cornstarch/water mixture to the sauce. Bring to a boil, cooking and stirring until sauce is thickened and glossy.
Return the pork to the pan, along with the pineapple and peppers. Cook and stir until heated through. Print Recipe