I found a recipe for Healthy Sweet and Sour Pork and make a few changes to clean it up a bit and make it even lower calorie, but still just as delicious! It was a winner in my house last night served over short grain brown rice!
All the veggies were available in the commissary, but you can easily sub in whatever is fresh or whatever you might have laying around the house. I encourage you to switch up the protein and the veg to keep this bright and lively. I was satisfied after just one serving thanks to all the beautiful colors the veggies added. Pork is an overlooked but awesome protein choice and it's just as lean as chicken breast.
Sweet and Sour Pork
makes 4 servings
Ingredients
1 pound pork tenderloin, cut into thin strips
2 1/2 T balsamic vinegar
kosher salt
2 t low sodium soy sauce
1 T cornstarch
1 T Truvia
2 T vegetable oil
3 T organic ketchup
3 cloves garlic, minced
2 carrots thinly sliced
1 red pepper thinly sliced
3 scallions, cut into 1/2 inch pieces
3 cups snow peas, cut in half
Directions
Toss the pork with 1/2 T vinegar and a pinch of salt in a bowl. Mix the remaining 2 T vinegar, soy sauce, cornstarch, ketchup, trivia, 1/3 cup water, and 1/2 t salt in another bowl.
Heat 1 T oil in a wok or large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate, Discard the oil and wipe out the skillet.
Heat the remaining 1 T oil in the skillet, then stir-fry the garlic with a pinch of truvia and a pinch of salt, 15 seconds. Add the red peppers, carrots and scallions and stir-fry until crisp-tender, 2 minutes. (add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas, and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Enjoy!