Sweet and Sour Pork

• servings: 3 servings
• active time: 10 minutes
• total time: 17 minutes

Ingredients

1 lb. pork tenderloin, trimmed of excess fat and silverskin removed, cut into 1/2" pieces

2-1/2 tbsps balsamic vinegar (divided)

kosher salt (used in several places)

2 tsps low sodium soy sauce

1 tbsp cornstarch

3 tbsps ketchup

3 tbsps granulated sugar (a pinch more for the garlic)

1/3 cup water

3 tbsps peanut oil (vegetable oil, divided)

3 cloves garlic, minced

2 carrots, thinly sliced

3 scallions, cut into 1/2" pieces

3 cups snow peas, cut in half

Directions

toss

In a medium-sized bowl, toss pork with 1/2 Tablespoon balsamic vinegar and a pinch of salt.

combine

In a another small bowl, combine remaining 2 Tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half teaspoon kosher salt.

heat

Heat 2 Tablespoons oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove pork with a slotted spoon and transfer to a plate. Discard oil and wipe out the skillet.

heat

Heat the remaining 1 Tablespoon oil in the skillet, then stir fry the garlic with a pinch each of salt and sugar (only 15 seconds or it will burn). Add carrots and scallions and "stir-fry" until crisp tender, 2 minutes. (If mixture seems dry add a little bit of water, just a little.) Add pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Nutrition

• Serving Size: 299 g
• Calories: 538 kcal
• Total Fat: 19.2 g
• Saturated Fat: 4.1 g
• Unsaturated Fat: 13.2 g
• Cholesterol: 110 mg
• Sodium: 410 mg
• Total Carbohydrate: 40.5 g
• Dietary Fiber: 6 g
• Total Sugars: 32 g
• Protein: 45 g