Lunch/Dinner Sweet and Sour Pork and Carrot
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 2 tsp vegetable oil
- 400g pork tenderloin fillet, cut into 2cm cubes
- 200g drained tinned pineapple chunks
- 1 x 425g sweet and sour
- 30% reduced sugar cooking sauce
- 4 medium carrots, peeled and cut into matchsticks
- 4 spring onions, finely sliced
- 1 tbsp roughly chopped coriander
- ½ red chilli, seeded and finely sliced
- 2 x 250g microwaveable basmati rice
Nutrition
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Method
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Make sure that you prepare all the vegetables before you start cooking.
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Heat a wok or large frying pan until hot. Add half the vegetable oil and pork tenderloin and stir fry for 3 minutes until just browned.
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Add the pineapple and stir fry for 2 more minutes.
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Add ¾ of the sweet and sour sauce and bring to a simmer, then cook for 5 minutes until the pork is nearly cooked through, and the sauce has reduced. Remove from the heat, cover with a lid and set aside while you cook the carrots – the pork will continue to cook through in the residual heat of the pan.
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Meanwhile, heat a small pan, add the carrot matchsticks and enough water to just cover. Bring to a simmer then cook for 1-2 minutes until wilted and tender. Drain off any water then stir in the remaining sweet and sour sauce.
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Divide between serving plates and set aside. Heat the rice in the microwave according to packet instructions.
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Spoon the carrots alongside the pork, scatter the spring onions, coriander and chilli over the top. Serve with the rice.
