Brusssels Slaw #FarmersMarketWeek

Fresh Brussels Sprouts are shredded and tossed with dried cherries and almond slices before being dressed in a sweet and sour vinaigrette.

We are celebrating all the fresh bounty available at your Farmer's Market this week......

Caring, Canning, and Chow

This recipe for home-canned Chili Sauce has been handed down in the Beauvais family through generations.  I was honored to be chosen to be given this recipe to prepare for my friend and her family.

Sweet and Sour Eggplant Salad #WorldVeganMonth

This delicious salad is not only a great side but you can serve it over toasted pita pieces and turn it into a meal.  It is one of those salads that gets better with time so you can make it the night before and pack it into your lunchbox to enjoy.

The Foodie Extravaganza Gang are celebrating World Vegan Month......

Zucchini Agrodolce #NationalZucchiniDay

Tender, garden fresh zucchini, seasoned and sauteed in butter before being tossed in sweet and sour balsamic vinegar sauce.

It's National Zucchini Day.......

Pollo Agrodolce and the Weekly Menu #PotluckParty

This delicious dinner of Sweet and Sour Chicken with Eggplant served over pasta is a warm and comforting main dish that comes together in a snap.

Welcome to our first Potluck Party.........

Shrimp and Pork Roll Lettuce Cups #BakingBloggers

These delightful appetizers combine Asian Flavors with French Pastry (well, okay crescent rolls but we'll pretend it's puff pastry).  I paired it with a Spanish Sparkling Wine and it was a perfect match.

The Baking Bloggers are sharing Appetizers today.......

Grilled Kielbasa Sandwiches #SundayFunday

These grilled kielbasa sandwiches are scrumptious.  What takes them right over the top of any others you may have had is the grilled pineapple relish. Sooooo good.

It's time for Sunday Funday........

Sweet and Sour Pork #FoodnFlix

Tender chunks of pork tenderloin in a sweet and sour sauce laced with sweet peppers and pineapple.  This classic restaurant style recipe is better than any take out you could order and is ready faster than you could have it delivered.

This meal was inspired by the film What's Cooking........

Sweet and Sour Sausage #OurFamilyTable

This easy and delicious sweet and sour smoked sausage is the perfect dish to serve during Easter Brunch.  It is also wonderful as an appetizer before Easter dinner or as a second or third meat dish with your Baked Ham and/or Roasted Leg of Lamb.

We are sharing Easter recipes today with the folks at the From our Dinner Table group......

Restaurant Style Sweet and Sour Chicken and the Weekly Menu

No need to go out for dinner or order in carry out when you get a hankering for Sweet and Sour Chicken.  This easy recipe is ready in less time than it takes to get into the car and drive to the restaurant.

Tender, delicious chunks of white meat chicken breast, fried to a crispy, golden brown tossed with stir fry vegetables and coated in an amazing homemade sweet and sour sauce.

Sweet and Sour Pork #FantasticalFoodFight #CrazyIngredientChallenge

I'm very excited today.  I love when the stars align and I am able to complete 2 cooking challenges with just 1 recipe.  Today is such a day.

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

Peanut oil

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

More Honey Happiness

An InLinkz Link-up

More Super Sweet Potato and Pineapple Productions

An InLinkz Link-up