Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. It’s a lovely meal-in-one dish.
—Martha Nickerson, Hancock, ME
Prep: 20 min. • Cook: 15 min. • Makes: 6 servings
2 Tbsp. plus 1 1/2 tsp. paprika
1 1/2 lbs. boneless pork loin roast, cut into 1-in. strips
1 Tbsp. canola oil
1 can (20 oz.) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 Tbsp. packed brown sugar
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
2 Tbsp. cornstarch
1/4 cup cold water
Thinly sliced/chopped green onions, optional
Hot cooked rice, optional
1. Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the pork in batches, then return all pork to pressure cooker.
2. Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to the pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release pressure according to the manufacturer’s instructions.
3. Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice.
1 SERVING: 312 cal., 10g fat (3g sat. fat), 73mg chol., 592mg sod., 28g carb. (21g sugars, 2g fiber), 27g pro.