Pork & Pineapple Stir Fry

If there’s one thing I love, it’s a good stir fry. It’s a whole, healthy meal in one, and this one, with pineapple chunks, even included our serving of fruit. Super easy, quick and delicious dinner now on our regular rotation! (Bonus: makes yummy leftovers for lunch the next day!)

Ingredients:

12 ounces pork loin chops or pork tenderloin cut into ½” strips
1 tablespoon cornstarch
2 tablespoons vegetable oil divided
4 cups mixed vegetables
4 cloves garlic minced
1 teaspoon ginger minced
⅔ cup canned pineapple chunks in juice *reserve juice for sauce

Sauce
⅓ cup water
⅓ cup pineapple juice from pineapple chunks
¼ cup low sodium soy sauce
2 tablespoons brown sugar
½ teaspoon orange zest, plus juice from one small orange
1 teaspoon sesame oil
1 tablespoon cornstarch for slurry

Season pork with salt & pepper and toss with one tablespoon cornstarch. Set aside. Combine all sauce ingredients except cornstarch and set aside. Heat one tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned–do not cook all the way through. Remove from pan and set aside. Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about three to four minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.

Add the stir fry sauce and bring to a simmer. Combine one tablespoon cornstarch with two tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through. Serve with rice or noodles.

Enjoy!

Thanks to Spend with Pennies for the recipe inspiration!