Sweet and Sour Pork with Vegetables

Ingredients

• ½ cup blanched whole almonds
• 1 cup water
• 1½ pounds boneless top loin of pork, trimmed of fat and cut into 1 inch cubes or strips
• 1 medium onion, sliced into half-moon-shaped slices
• 1 large green bell pepper, seeded and cut into 1-inch triangles
• ½ cup maple syrup
• ½ cup cider vinegar
• ½ cup low-sodium catsup
• ¼ cup reduced-sodium soy sauce
• 1 Tbsp cornstarch, dissolved in ½ cup water
• 1 cup canned pineapple chunks in juice, drained
• 1 large tomato, roughly chopped
• 6 cups cooked rice

Directions:

1. Preheat the oven to 300 degrees F
2. Bake the almonds in the preheated oven for 15 minutes and set aside.
3. Meanwhile, bring the water to a boil in a small saucepan.
4. Add the pork and simmer for 5 minutes.
5. Add the onion, bell pepper, and tomato to the pan and simmer for 5 additional minutes.
6. Drain and reserve the pork and vegetables.
7. Put the maple syrup, vinegar, catsup, and soy sauce in a saucepan, bring to a boil over high heat, and boil for 2 minutes.
8. Add the dissolved cornstarch and cook for 3 to 5 minutes to thicken.
9. Then add the vegetables, pork, and pineapple chunks.
10. Add the almonds, cook for 3 more minutes, and serve over cooked rice.
11. Use 1 cup of rice for each serving of sweet-and-sour pork.

Nutritional Analysis:

Makes 6 servings. Serving size: 1 cup of pork over 1 cup of rice.

Calories: 595
Sodium: 407 mg
Total fat: 15 g
Calcium: 91 mg
Saturated fat: 4 g
Magnesium: 103 mg
Cholesterol: 67 mg
Potassium: 823 mg
Carbohydrates: 84 g
Fiber: 4 g

Recipe Courtesy: National Heart, Lung, and Blood Institute