Homemade Sweet and Sour Pork is just like your favorite takeout but better! Crispy pork with bell peppers, onions, and pineapple chunks in an easy homemade sweet and sour sauce.
I also have a delicious Sweet and Sour Chicken recipe!
I went through this phase a few months ago where I was ordering pineapple curry from my favorite Thai place pretty much every day. It got me hooked on adding fresh chunks of pineapple to all sorts of savory stuff.
This Sweet and Sour Pork with pineapple is my current obsession. It’s takeout but better! Tender pork with lots of veggies and an easy homemade sweet and sour sauce.
Why You’re Going To Love This Recipe
- It’s ready in 30 minutes! I love a veggie filled dinner that doesn’t take forever to put together. And I buy frozen Jasmine rice from Trader Joe’s so even that’s ready in 5 minutes.
- Everyone loves sweet and sour sauce! It’s a kid favorite but with all those veggies, it’s perfect for adults too.
Ingredients for Sweet and Sour Pork
- Olive oil – you can use avocado oil or vegetable oil if you prefer
- Pork tenderloin – I find pork tenderloin chops on sale a lot at my local grocery store and I use those. You can also use a big tenderloin and just cut it.
- Salt and pepper
- Red bell pepper – I like the sweetness of red bell peppers with the pineapple but you can use any color bell pepper
- Pineapple – I recommend using a fresh pineapple and not canned
- White onion
- Green onions
- Orange juice – I recommend freshly squeezed orange juice but you can a bottled 100% orange juice
- Soy sauce – low sodium if possible
How To Make Easy Sweet and Sour Pork
- Prepare pork. Toss cubed pork tenderloin with salt, pepper, and cornstarch.
- Cook pork. Cook the pork in hot oil in a nonstick pan until browned. Remove the pork to a paper towel-lined plate. Set aside.
- Cook vegetables. In the same skillet, heat the remaining tablespoon of oil over medium heat.Add bell pepper, pineapple, onion and garlic. Cook until veggies are tender.
- Combine. Add pork in the skillet.
- Make sauce. Whisk orange juice, ketchup and soy sauce together. Pour in the skillet on the vegetables and the pork. Stir all together.
- Cook and serve. Let simmer until sauce has thickened. Serve with rice. Garnish with green onion and sesame.
I like to serve this pork over rice. You can use white rice, brown rice, or fried rice – whatever you like. The rice just soaks up the extra sauce so well.
I love it over cauliflower rice too when I’m looking for something a little lighter.
I like to put a green vegetable on the side as well. Like Roasted Broccolini! You could also just throw more veggies into the skillet.
You can add sliced carrot, sliced zucchini, and broccoli if you are looking to bulk this dish up.
Sweet and sour pork is good for up to 3 days. Make sure you store it in an airtight container in the refrigerator. I would store any rice separately so it doesn’t absorb all of the sauce.
You can reheat it in the microwave or on the stovetop.
You can freeze this pork for up to 3 months. Let it cool completely and then transfer to a freezer-safe container.
Let it defrost overnight in the fridge when you are ready to serve it. You can reheat it in the microwave or on the stove.
More Takeout Favorites
- Sesame Chicken
- Honey Chicken
- Mu Shu Pork Lettuce Wraps
- Black Pepper Chicken
- Slow Cooker Chicken Teriyaki
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- ¼ cup + 1 tablespoon olive oil
- 1 ¾ pounds pork tenderloin, cut into 1 inch piece
- salt and pepper
- ¼ cup cornstarch
- 1 large red bell pepper, cut into chunks
- 1 cup pineapple, cut into chunks
- 1 small white onion, chopped
- 4 garlic cloves, peeled and crushed
- ¼ cup green onions, diced
Sweet and Sour Sauce
- ¼ cup orange juice
- ½ cup ketchup
- 1 tablespoon low sodium soy sauce
- rice, green onions, and sesame seeds, for serving
- Heat a non-stick skillet with ¼ cup oil on medium heat.
- In a large bowl, add pork, salt and pepper. Toss. Sprinkle cornstarch little by little and mix until well coated.
- Cook the pork in the oil for about 3-4 minutes, until browned. Remove the pork to a paper towel-lined plate. Set aside.
- In the same skillet, heat the remaining tablespoon of oil over medium heat.
- Add bell pepper, pineapple, onion and garlic. Cook for about 3-4 minutes, until veggies are tender.
- Add pork in the skillet.
- In a small bowl, whisk orange juice, ketchup and soy sauce together. Pour in the skillet on the vegetables and the pork. Stir all together. Let simmer sauce has thickened.
- Serve with rice. Garnish with green onion and sesame.
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