Sweet and Sour Pork
Each serving of Sweet and Sour Pork delivers 30g protein and 1148 calories, batching 6 servings with quick stovetop preparation. This ratio supports muscle maintenance while keeping total prep time minimal on busy training days. Layer it into your weekly rotation to diversify protein sources beyond chicken and beef.
Ingredients
- •Honey(120g)
- •Vinegar, Rice(90g)
- •Soy Sauce, Low Sodium(20g)
- •Tomato Paste(45g)
- •Cornstarch(15g)
- •2 tablespoons water
- •Pork Tenderloin, Boneless(680g)
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •1 teaspoon kosher salt (divided)
- •½ teaspoon black pepper (divided)
- •Flour, All-Purpose, White(180g)
- •Cornstarch(80g)
- •Egg, Whole, Large
- •Vegetable oil(480g)
- •Garlic(15g)
- •Yellow Onion(240g)
- •Bell Pepper(240g)
- •Bell Pepper(240g)
- •Pineapple(240g)
- •Green Onion (Scallion)(30g)
- •Sesame seeds(3g)
Instructions
- 1In a medium bowl, combine the honey, rice vinegar, soy sauce, and tomato paste; set aside. In a small bowl, whisk together cornstarch and 3 tablespoons water to create a slurry; set aside.
- 2Season the pork tenderloin with salt and pepper. In a shallow dish, mix the flour and cornstarch together. In another shallow dish, whisk the eggs. Coat each piece of pork in the flour mixture, then dip in egg, then coat again in flour mixture.
- 3Heat the vegetable oil in a large wok or skillet over medium-high heat until it reaches 350°F. Working in 2–3 batches, fry the battered pork for 5–7 minutes per batch until golden brown and internal temperature reaches 145°F. Transfer to a paper towel-lined plate and drain.
- 4Discard the oil and wipe the wok clean with paper towels. Heat 1 tablespoon fresh vegetable oil over medium-high heat until shimmering.
- 5Add the garlic and onion to the wok, stir-fry for 30 seconds until fragrant. Add the bell peppers and stir-fry for 1 minute until slightly softened. Add the pineapple and stir-fry for 1 minute.
- 6Return the cooked pork to the wok, pour in the sweet and sour sauce, and stir to combine. Bring to a boil over medium-high heat for 1–2 minutes.
- 7Stir the cornstarch slurry and pour it into the wok, stirring constantly for 60 seconds until the sauce thickens and coats the pork evenly.
- 8Divide the sweet and sour pork evenly into 6 airtight containers while hot. Garnish with green onions and sesame seeds. Serve over rice.
Nutrition — Per Serving
1148
calories
30g
protein
85g
fat
- Carbohydrates
- 71g
- Saturated fat
- 13.3g
- Sodium
- 181 mg
- Dietary fiber
- 4.5g
6 servings per batch · ~453g each
Macro data sourced from USDA FoodData Central
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How much protein does Sweet and Sour Pork have per serving?
Each serving contains 30g of protein and 1148 calories, with 85g fat and 71g carbs. The recipe is significantly calorie-dense relative to its protein content, making it inefficient for serious macro tracking.
How long does it take to make Sweet and Sour Pork?
This recipe has quick prep time and yields 6 servings via stovetop, so you can batch multiple meals in one session. However, the high calorie count per serving means portions will be smaller than typical meal prep portions.
Is Sweet and Sour Pork good for fat loss?
At 1148 calories per serving with 85g fat, this dish is calorie-dense and poorly suited for fat loss phases where you need high-volume, low-calorie meals. The 30g protein doesn't offset the calorie load enough to make this an efficient choice for cutting.
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