Light sweet and sour pork with pineapple and peppers

Ingredients

For 1 serving

• Pork tenderloin120 g
• Pineapple80 g
• Bell peppers100 g
• Onion50 g
• Ketchup1 tablespoon
• Rice vinegar1 tablespoon
• Brown sugar1 teaspoon
• Tamari1 teaspoon
• Cornstarch2 teaspoons
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the pork fillet into cubes of about 2 cm and coat with half the cornflour. Wash the peppers, remove seeds and ribs and cut into squares; cut the onion into wedges and the pineapple into small chunks.
3. In a small bowl mix the ketchup, rice vinegar, brown sugar, tamari, the remaining cornflour and 3 tablespoons of water.
4. Heat the groundnut oil in a frying pan over high heat and brown the pork for 4 minutes, turning, until golden on all sides.
5. Add onion and peppers and stir-fry for 3 minutes, until glossy but still crunchy.
6. Pour in the sauce with the pineapple and cook for 2 minutes, until the sauce is thick and shiny; serve with the rice.