Sweet and Sour Pork with Quinoa

Sweet and Sour Pork with Quinoa

I typically meal prep for the week on Sunday afternoons, but last weekend I surprised my husband for his 40th birthday with a trip to Puerto Rico! The trip was great but needless to say we came home and needed to stock our fridge with healthy food for the week.

I had a pork loin, pineapple, a couple peppers, onions, and quinoa and wondered what I could create.. voila a quick, easy and healthy dinner that would be on the table in about 30 minutes..sweet and sour pork!


  • 1 lb Pork loin
  • 2 cups fresh pineapple cut up
  • 2 green peppers, diced
  • 1 white onion, diced
  • 3 medium-sized carrots, diced
  • 3 cups chopped fresh kale
  • 2 cups stock (I use organic veggie)
  • 1 TBS oregano
  • 1 TBS red chili flake
  • 1 TBS cumin
  • 1 TBS fresh ground pepper
  • 1/3 cup apple cider vinegar
  • ¼ cup low sodium soy sauce
  • 1 TBS coconut oil
  • 1 cup Quinoa – dry

Dice all the veggies and the pork into bite-sized pieces.

Use a heavy bottomed pan that has a lid and melt the coconut oil over medium-high heat. Add all the veggies except the kale and sauté for about 5 minutes until they are just becoming tender. Add the pork, spices and pineapple chunks.

Add the apple cider vinegar and veggie stock and braise until the pork is mostly cooked through. Then add the kale and stir occasionally, keep checking to make sure you have enough liquid and add more veggie stock if needed.  It should only take about 15-20 minutes of total cooking time. Once cooked to your liking add the soy sauce.

Make your quinoa according to package instructions.

Serve the pork and veggie mixture with a little quinoa and enjoy.

My kids and husband thought this was a huge hit. At first, my daughter asked where the ‘sweet and sour’ was.. meaning the orange sauce that is typically served in Chinese restaurants that are like sugar-cornstarch gravy. I simply said this is a healthy version of sweet and sour pork, she accepted that and ate happily!

Let me know if you try this!

Thanks for reading,

Artisan Angela