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My family enjoys asian foods such as the sweet and sour variety. Orange chicken is a hit like "always" when going to a fast food court, but ya know, that sorta defeats most healthy eating plans, right? So what's a gal to do? Why not search around and find something in the Crockpot that would have the same taste but, be a ton healthier?
So off google and I went....the original recipe is from: http://www.cleaneatingmag.com/recipes/sweet-and-sour-pork
however, I don't typically have some of those ingredients, so the below recipe uses items in MY kitchen. This is made in the crock pot. You could easily do it stove top or in the oven. Just adjust the cooking times.
1 1/2 lb pork tenderloin, trimmed and cut into 1- to 1½-inch chunks
1 white onion, peeled and chopped into 1-inch chunks
2 cloves garlic, thinly sliced
1 small dried hot red chile, whole (optional, I wouldn't add it personally)
1/2 cup broth (ex: 1/2c water with bullion or chicken base or veggie broth)
1/4 cup reduced-sodium soy sauce (or liquid Aminos)
1/4 cup white vinegar (or any 'light colored' vinegar)
3 tbsp tomato paste
4 tbsp Sugar or sweetener of your choice (I'm not sure how splenda/truvia would work)
2 tbsp honey
1/2 tsp ground ginger
1/4 cup 100% orange juice
2 tbsp Corn Starch
1 green and 1 red bell pepper, seeded and diced (you can use 2 of the same if you like)
1 cup peeled and diced pineapple (preferred, although another citrus such as an orange may work just fine)
Directions:
1. In a lined 5-qt slow cooker, add pork, onion, garlic and chile.
2. In a large bowl, whisk together broth, soy sauce, vinegar, tomato paste, sugar, honey and ginger until well combined.
3. Pour mixture over pork and gently stir. Cover slow cooker and cook on low for 6 hours.
4. In the last 30 minutes of cooking, combine orange juice and Corn starch in a small bowl and whisk until no lumps remain.
5. Add to slow cooker along with peppers and pineapple, stirring gently to evenly distribute.
6. Replace lid, increase heat to high and cook for remaining 30 minutes.
Remove and discard chile before serving.
1 cup has approx 248 calories
My family enjoys asian foods such as the sweet and sour variety. Orange chicken is a hit like "always" when going to a fast food court, but ya know, that sorta defeats most healthy eating plans, right? So what's a gal to do? Why not search around and find something in the Crockpot that would have the same taste but, be a ton healthier?
So off google and I went....the original recipe is from: http://www.cleaneatingmag.com/recipes/sweet-and-sour-pork
however, I don't typically have some of those ingredients, so the below recipe uses items in MY kitchen. This is made in the crock pot. You could easily do it stove top or in the oven. Just adjust the cooking times.
Sweet and Sour Pork
Ingredients
1 1/2 lb pork tenderloin, trimmed and cut into 1- to 1½-inch chunks1 white onion, peeled and chopped into 1-inch chunks
2 cloves garlic, thinly sliced
1 small dried hot red chile, whole (optional, I wouldn't add it personally)
1/2 cup broth (ex: 1/2c water with bullion or chicken base or veggie broth)
1/4 cup reduced-sodium soy sauce (or liquid Aminos)
1/4 cup white vinegar (or any 'light colored' vinegar)
3 tbsp tomato paste
4 tbsp Sugar or sweetener of your choice (I'm not sure how splenda/truvia would work)
2 tbsp honey
1/2 tsp ground ginger
1/4 cup 100% orange juice
2 tbsp Corn Starch
1 green and 1 red bell pepper, seeded and diced (you can use 2 of the same if you like)
1 cup peeled and diced pineapple (preferred, although another citrus such as an orange may work just fine)
Directions:
1. In a lined 5-qt slow cooker, add pork, onion, garlic and chile.
2. In a large bowl, whisk together broth, soy sauce, vinegar, tomato paste, sugar, honey and ginger until well combined.
3. Pour mixture over pork and gently stir. Cover slow cooker and cook on low for 6 hours.
4. In the last 30 minutes of cooking, combine orange juice and Corn starch in a small bowl and whisk until no lumps remain.
5. Add to slow cooker along with peppers and pineapple, stirring gently to evenly distribute.
6. Replace lid, increase heat to high and cook for remaining 30 minutes.
Remove and discard chile before serving.
1 cup has approx 248 calories
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