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–+ servings

Crock-Pot Sweet and Sour Pork Made Skinny

Crock-Pot Sweet and Sour Pork Made Skinny

Ingredients
  

  • 1 pound pork tenderloin, cut into ½ inch pieces, see shopping tips
  • 1 cup onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 2 teaspoons fresh garlic, chopped
  • 1 (20 oz.) can pineapple chunks in natural juice, undrained
  • ⅓ cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar or cider vinegar
  • 2 tablespoons cornstarch or flour
  • 1 tablespoon sugar
  • 2 packages Stevia, Truvia, Splenda, or your favorite sugar substitute
  • 2 teaspoons ginger, from a jar, see shopping tips
  • ¼ teaspoon crushed red pepper

Ingredients for Serving:

  • 6½ cups shredded cabbage

Instructions
 

  • Add the pork pieces, onions, carrots, celery, red bell peppers, and garlic to the crock-pot.
  • In a small bowl, mix together the juice of the canned pineapple, soy sauce, vinegar, cornstarch or flour, sugar and sugar substitute, ginger and red pepper flakes. Mix well until everything is dissolved. Using a wire whisk or fork helps to incorporate the cornstarch. Pour sauce over pork and vegetables. Add canned pineapple chunks and mix well.  Cover.
  • Cook on high heat for 2¾ hours or on low heat for 5½ hours. Note: Every brand of crock-pot is a little different so the time may vary a bit.
  • Just before serving, add cabbage to a microwave-safe bowl and cook in microwave for 2-3 minutes until soft.
  • To serve: Divide cabbage among 5 bowls or plates. Top each with about 1 cup sweet and sour pork.
  • This dish freezes great. Mix together the pork and cooked cabbage and freeze in individual servings.

Nutrition

Serving: 1cupCalories: 261kcalCarbohydrates: 36gProtein: 24gFat: 4gSaturated Fat: 2gSodium: 676mgFiber: 5gSugar: 19gBlue Smart Points: 7Green Smart Points: 7Plus Points: 7