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Nutrition Facts
Serving Size 1 (370g) Recipe makes 6 servings The following items or measurements are not included below: 1/3 cup rice wine vinegar
Calories 357
Calories from Fat 63		(17%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 356mg		14%
Potassium 692mg		19%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 3.7g	14%
	Sugars 17.1g
Protein 26.6g		53%
detailed view... how is this calculated?

Ww Weight Watchers Sweet & Sour Pork

Recipe #162382 | 1¼ hours | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: xpnsve
Mar 31, 2006

From a WW meeting; haven't tried it yet, but I do love Chinese food and will make it soon!! 7 points per serving.

SERVES 6 (change servings and units)

Ingredients

cooking spray (1 spray)
1 1/2 lbs lean pork tenderloins, cut into thin strips
15 ounces canned unsweetened pineapple chunks
1/2 cup water
1/3 cup rice wine vinegar
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon table salt
1 tablespoon low sodium soy sauce
2 medium green peppers, sliced
1 small onion, sliced
3 cups cooked brown rice, kept warm

Directions

1
Heat a nonstick skillet coated with cooking spray over medium-high heat.
2
Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
3
Drain pineapple chunks, reserving juice; set aside.
4
Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
5
Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

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Featured Reviews for This Recipe

From: Summer's Mommy

On Oct 13, 2009

Wowza! This was yummmmmmmy!!! Will be making again and next time will follow 2 other suggestions to add red bell pepper (as I was making it I thought darn this would look even prettier with red in it) and crushed red pepper (I too thought it was yummy as written, but would also be tasty with a hint of spice). I might make slightly more sauce next time too so I could have plenty to top it off with. Thanks for this recipe! Its a definite new regular! Oh by the way my 3 year old daughter also loved it and asked for seconds - BONUS!!!

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From: Chef Tater

On Sep 20, 2009

Made this with fresh pineapple and used a little canned pineapple juice. Also substituted a red bell pepper for one of the green ones to add some extra color. The family loved it!

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From: pinkie

On Jul 21, 2007

Yum! I made this last week and it was so good! I substituted regular vinegar, just because I had it. I also used my wok and browned the pork in small batches to make it tender and perfectly browned. I did use brown rice and added some crushed peppers for a little heat. Very good for a WW meal!

3 people found this review helpful

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From: GaylaV

On Nov 1, 2006

This was quite good. I changed it a bit to suit what I had in the house. I made it with chicken breasts instead of pork and used about a tblsp. of olive oil instead of cooking spray. I found it needed some salt and pepper but otherwise enjoyed it. I will try it with pork. Thanks for the recipe.

3 people found this review helpful

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