So as part of my love for food I enjoy posting pictures of my cooking & baking adventures on my Instagram (feel free to check out my page @cupcake_queen_84).
Last night I posted a picture of a fantastic recipe I tried for the first time last night, Sweet and Sour Pork. It tasted better than a take away sauce, and it’s actually much healthier!
One of my Instagram followers asked me to share the recipe, so here it is!
Recipe serves 4 and it’s 7 Weight Watchers Pro Points. Serve with 40g long grain rice per person for an extra 4 Pro Points.
- 1 Tablespoon dry white wine
- 1 Tablespoon dark soy sauce
- 600g pork tenderloin, trimmed of visible fat & cubed
- 1 Tablespoon cornflour
- Calorie controlled cooking spray
- 1 Large Red Pepper, de-seeded & cubed
- 4 Spring Onions, Trimmed & cut into short lengths
- 227g can Pineapple rings, drained & rings quartered
For the sweet & sour sauce
- 2 teaspoons cornflour
- 4 tablespoons soft brown sugar
- 2 tablespoons dark soy sauce
- 6 tablespoons white wine vinegar
- 2 tablespoons tomato ketchup
- In a bowl, add the wine and soy sauce and toss the pork to coat in the mixture. Set aside. Meanwhile, for the sweet & sour sauce, put the cornflour into a small saucepan and gradually stir in 100ml cold water, the sugar, soy sauce, vinegar and ketchup until smooth. Heat gently for about 3 minutes until just thickened. Set aside.
- Remove the pork from it’s marinade, reserving the marinade. Place on a plate and dust with the cornflour. Heat a non stick frying pan until hot and spay with the cooking spray. Cook the pork for 3 minutes, stirring until browned. Add the pepper and spring onions and cook for 3 minutes until just softening.
- Stir in the pineapple and sweet & sour sauce and reserved marinade. Bring to the boil and, as soon as it’s bubbling serve immediately.