Cooked low and slow on a skillet the pork is nicely marinated in a sweet and sour soy sauce. The chopped vegetables add a nice color when they are cooked. The pork becomes very tender and crispy when fried and becomes infused with a savory sauce.

Ingredients

  • 1 pork tenderloin (diced, or any other lean cut of pork)
  • soy sauce
  • sherry vinegar
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 carrot
  • 1 onion
  • flour
  • cooking oil
  • 4 tablespoons tomato sauce
  • 2 tablespoons sugar
  • 1 tablespoon syrup (from canned pineapple)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

Directions

  1. Marinate the pork in a drizzle of soy sauce and sherry vinegar for 10 minutes.
  2. Coarsely chop the vegetables and cook until golden brown.
  3. Place all the ingredients over low heat for 5 minutes, add the cornstarch at the end and set aside. Add more sugar for a sweeter flavor or more salt and vinegar for a less sweet flavor.
  4. Once the pork has marinated for 10 minutes, cover the pieces with flour and fry in very hot oil. Remove and use paper towels to absorb the excess oil. Place the pork in the sauce along with the vegetables to cook for 10 minutes to mix all the flavors in.
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NutritionView more

640Calories
Sodium53%DV1260mg
Fat32%DV21g
Protein116%DV59g
Carbs18%DV54g
Fiber24%DV6g

PER SERVING *

Calories640Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat3.5g18%
Trans Fat
Cholesterol165mg55%
Sodium1260mg53%
Potassium1580mg45%
Protein59g116%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber6g24%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Kendra R. 30 May 2015
This recipe made the meat so tender it was falling apart. I love a piece of meat that has juice just flowing out of it. I didn’t have and couldn’t find the sherry vinegar, so I just used balsamic. It is a tad on the bitter side, so I added 2 teaspoons of sugar to help sweeten it up a bit. It was easy to make, and I got rave reviews from my friends who tried it. I now make this a couple times a year, and thankfully this marinade can be used on other cuts of meat too.