I frequently have clients right up until 9pm and am not home from the gym until very late, so quick, easy dinners that require minimal prep and clean up are of top priority in my kitchen. My go-to lazy, late night dinner has to be a stir-fry, and this sweet and sour pork recipe is a firm favourite. With tangy lime and ginger balanced with sweet honey and pineapple, this zesty dish takes only 20 minutes from prep to plate. And, as with all my favourite recipes, it packs up nicely in a Tupperware for quick lunches and dinners throughout the week. Enjoy!
Tangy Sweet and Sour Pork Recipe
Prep Time: 10mins
Cook Time: 15mins
- 1 tbsp olive oil
- 250g Wholegrain Basmati rice
- 2 cloves of garlic, chopped
- 100g spring onions, sliced diagonally
- 3 tbsp grated ginger (for ease and high-speed prep I love the Very Lazy grated ginger in oil)
- 2 tbsp runny honey
- 1 lime, juiced
- 200g sugar snap peas
- 250g cherry tomatoes
- 250g pineapple, cut into chunks (again, if you’re after speed go for tinned or pre-prepped fresh)
- 400g lean pork tenderloin, sliced
Cook the rice according to instructions on the packaging. I always use Tilda’s quick cook wholegrain basmati, it only takes about 10-15minutes for it to be ready. Perfect for getting dinner on the table quickly after I’ve been at the gym until 9pm!
Heat the oil in a wok, or high-edged frying pan, on high heat, add the pork tenderloin, garlic, ginger, lime juice and season with salt. Stir-fry for two minutes, then lower the heat and add in the sugar snaps. Stir-fry for another four minutes on low heat. It sounds silly, but the keyword in stir fry is STIR! Keep everything moving in the pan to avoid burning.
Next, add in the tomatoes and pineapple and stir-fry for another four minutes, then take off the heat. Toss in the spring onions and mix.
When the rice is cooked, divide onto a plate and three Tupperware boxes. Dollop the sweet and sour pork stir-fry on top, and be smug tucking in, knowing you’ve got meal prep sorted for the next three days!