Sweet & Sour Pork with Peppers

Ingredients

• 1 1/2 tbsp (25 g) tomato paste
• 2 tbsp (25 g) granulated 1:1 sweetener
• 2 tbsp (30 ml) unseasoned rice vinegar
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1/2 tsp (1.5 g) cornstarch
• 1 1/2 tsp (7.5 ml) avocado oil
• 4 oz (113 g) boneless pork loin, cubed
• 1 cup (92 g) red bell pepper, sliced
• 1/2 medium (55 g) yellow onion, cut in chunks
• 1/4 cup (41 g) fresh pineapple, diced

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Method

1. Make the sauce: whisk the tomato paste, sweetener, vinegar, soy sauce and cornstarch with 3 tablespoons of water and simmer for 1 minute, until glossy. Heat the oil in a 10-inch (25cm) skillet over medium-high heat and sear the pork for 2 minutes without moving it, then turn and cook until 145°F (63°C) inside.
2. Add the peppers and onion for 4 minutes, until tender and browned at the edges, then the pineapple and sauce, tossing off the heat until everything is coated.