Healthier Plate

The Healthier Plate: Sweet and Sour Pork

Oct 28, 2014

Weight loss surgery means a change in your lifestyle, including your diet. Once your doctor has cleared you to start eating solid foods, you’ll have some changes to make in the kinds of foods you eat to help keep you on track on your weight loss journey.

The best foods to eat following weight loss surgery are high in protein and low in fat and sugar. The Nicholson Clinic is devoted to helping our patients develop a healthy lifestyle post surgery. Here is a nutritious and delicious post-surgery recipe.

Sweet and Sour Pork

Makes: 6 servings


  • Cooking spray
  • 1 pound lean pork tenderloin, cut into thin strips
  • 15 oz canned, unsweetened pineapple chunks
  • ½ cup water
  • ¼ cup Splenda brown sugar blend
  • 2 Tbsp corn starch
  • ½ tsp table salt
  • 1 Tbsp low-sodium soy sauce
  • 2 medium green peppers, sliced (as tolerated)
  • 1 small onion, sliced (as tolerated)
  • 1/3 cup wine vinegar


  1. Heat a nonstick skillet coated with cooking spray over medium-high heat.
  2. Add pork and cook until golden brown. Remove from skillet and set aside. Drain any remaining fat from skillet.
  3. Drain pineapple chunks, reserving juice; set aside.
  4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce, and reserved pineapple juice in a small bowl. Add to skillet and cook until sauce is thickened, about 2 minutes.
  5. Add pork to skillet and cook on low heat until meat is tender, stirring occasionally, for about 30 minutes.
  6. Add peppers, onion, and pineapple chunks and cook for an additional 5 minutes.

Nutrition Facts Per Serving

Serving size: 1 cup of pork mixture and ½ cup of rice; 248 calories; 3.5g fat; 18g protein; 36g carbohydrates; 60mg cholesterol; 354mg sodium; 8g sugar