Easy Stir Fried Pineapple Pork. This delicious nutritious and economical meal can use either leftover roasted or grilled pork or start fresh with pork tenderloin medallions.
This one comes under the banner of what I call a “Leftover Rescue Recipe”. Although you can make this by starting with pork tenderloin medallions, you can use leftover roasted pork loin as well.
Here I used the leftovers from a Brown Sugar and Dijon Glazed Roast Pork Loin that we had a couple of days before.
Any recipe that successfully stretches leftovers into a second delicious dinner is bound to get high marks from me since, in general, I am not a big fan of leftovers. I think this one worked very well with the leftover pork.
You can choose to start this recipe using pork tenderloin sliced into about 1/4 inch medallions. The recipe starts out with this approach but also provides instruction on using leftover pork as I’ve been mentioning.
I use leftover roasted or grilled pork and beef in may recipes like this, especially anything that includes a sauce. Just be careful not to overcook it or it will be dry.
Cook the rest of the dish, then add it at the end. You are really only just reheating, so a gentle touch is best.
I’ve found leftovers like this can be very successfully used in many recipes and is very budget friendly too. Everyone knows I hate to throw out anything!
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- 3 tbsp Hoisin sauce
- 2 tsp light soy sauce
- 1 tbsp sesame oil
- 1/2 tsp Chinese five spice powder
- 1 tbsp freshly grated ginger root
- 1/4 cup rice wine
- 1/4 cup rice wine vinegar or cider vinegar
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 1 tsp chili flakes optional if you don't prefer spicy
- 1 tbsp corn starch dissolved in a little cold water added at the end
- 1 pound fresh pork tenderlion sliced in medallions (or one pound of leftover cooked pork loin roast or grilled chops, sliced)
- 2 cloves minced garlic
- 3 tbsp peanut oil
- salt and pepper to season
- 1/2 red onion diced
- 1 1/2 cups snow peas
- 1 cup diced red pepper
- 1/2 cup sliced water chestnuts
- 1 cup diced pineapple
Stir together all of the ingredients for the sauce in a large measuring cup or small bowl. Set aside for later.
Dissolve the cornstarch in a few tablespoons of water separately and set that aside too. Stir it again before you add it to the sauce later.
In a hot wok, heat the oil and quickly stir fry the pork and garlic for a few minutes.
Remove the pork from the wok and set aside. (If using leftover pork which gets added at the end, just sauté the garlic quickly for a few seconds and proceed.)
To the hot wok, add the red onion.
Stir fry fir a minute or two before adding the snow peas, red pepper, water chestnuts and pineapple
Toss together for about a minute or two before adding the the previously assembled ingredients for the sauce, all at once.
Bring to a boil and return the pork to the wok before thickening the sauce with a slurry of 1 tbsp corn starch dissolved in a little cold water and simmering for an additional minute.
Serve over rice or noodles.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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