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Ingredientes
- 6 piece Boneless Pork-
- Â Â Sirloins (approx. 1 1/2 lb.)
- 1 c. Bisquick
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Pwdr
- Â Â Celery Salt (a few shakes)
- 1/2 c. Oil
- 1 Tbsp. Oil
- 1 c. Pineapple Juice*
- 3 Tbsp. Corn Starch
- 1/2 c. Sugar
- 1 Tbsp. Soy Sauce
- 3 Tbsp. White Vinegar
- 1/2 x Green Pepper
- 1 can thin sliced Pineapple Chunks*
Direcciones
- * 20 0Z. can of pineapple slices, drain off juice, approx. 1 c., and cut into chunks.
- PREPARATION: Preheat oven at 350 Meat: Shake breading ingredients together in plastic bag, add in meat and shake till coated. Heat 1/2 c. oil in large frying pan to warm and brown meat to golden color, approx. 5-6 min, turning occasionally. Arrange in large baking dish.
- Sweet and Sour sauce: Heat 1 tbsp. oil and 1 c. pineapple juice on low in saucepan. Whisk together cornstarch, sugar, soy sauce and vinegar till smooth. Add in to oil/juice slowly, stirring in well with spoon. Stir till thickened and smooth. Add in pepper strips and pineapple chunks. Pour over meat in baking dish.
- Bake at 350 for 1 hour.
- SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour sauce in dish to pass. Serve over rice or possibly noodles, or possibly just to top meat with. (Bake potatoes or possibly yams with it, if you prefer.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 811 | |
| Calories from Fat 374 | 46% |
| Total Fat 42.23g | 53% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.79g | |
| Cholesterol 57mg | 19% |
| Sodium 1244mg | 52% |
| Potassium 731mg | 21% |
| Total Carbs 82.94g | 22% |
| Dietary Fiber 2.1g | 7% |
| Sugars 55.32g | 37% |
| Protein 25.93g | 41% |
