Skip the takeout and make this twist on classic sweet & sour pork. Using our Mango Barrel Aged Balsamic Vinegar gives you that sweet juicy mango flavor.
Servings: 6
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
For the Sweet and Sour Sauce:
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15oz can Pineapple Chunks, juice, and fruit separated
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1 Tbsp Fresh Ginger, grated
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1 Tbsp Cornstarch
For the Pork:
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1 1/2lbs Pork Tenderloin
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3 Tbsp Cornstarch
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1 tsp Ground Pepper
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1 Mango, cubed
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Green Onions, for garnish
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Sesame Seeds, for garnish
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Cooked Rice, for serving
Directions:
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Add pineapple juice, mango balsamic, black garlic tamari soy balsamic, ginger, and cornstarch in a small cold saucepan. Whisk together until smooth.
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Turn the heat on to medium heat and bring to a boil. Reduce the heat to a simmer and allow to cook for 5 minutes, stirring occasionally until reduced and thickened. Set aside.
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Meanwhile, prepare the pork by cubing it into bite-size pieces. Toss with cornstarch, sriracha sea salt, and pepper.
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Heat a wok (or 12 in sauté pan) with enough Avocado oil to cover the bottom. Once hot, working in small batches, add the pork, tossing and cooking until golden on the outside, about 5 minutes.
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Return all of the pork to the skillet, and add the sweet and sour sauce, mango chunks, and pineapple. Stir fruit and cook until pork is cooked for another 5-10 minutes.
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Garnish with sliced green onions and sesame seeds. Serve with rice.
Recipe Note:
To make this dish Paleo, swap the cornstarch for tapioca flour and the rice for cauliflower rice.
If you do not eat pork, this can easily be made with chicken, beef, or tofu.
