Paleo Sweet and Sour Pork with Pineapple

Ingredients

• about 680 g Pork Tenderloin
• 1 cup Pineapple Chunks
• 2 Bell Peppers
• 1/4 cup Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Tomato Paste
• 1 tbsp Honey
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Arrowroot Powder
• 4 cups Cauliflower Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Pork Tenderloin into 2.54 cm cubes. Place the cubed pork in a bowl and toss with 2 tbsp Arrowroot Powder until evenly coated.
2. 2In a separate bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Apple Cider Vinegar, 2 tbsp Tomato Paste, 1 tbsp Honey, 1 tsp Ginger, and 2 cloves Garlic until well combined. This is your sweet and sour sauce.
3. 3Heat a 30.48 cm wok or large skillet over medium-high heat (204.4°C / 200°C). Add the coated pork and cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 63°C.
4. 4Add the 1 cup Pineapple Chunks and 2 Bell Peppers (cut into bite-sized pieces) to the wok with the pork. Stir-fry for another 3-5 minutes until the bell peppers are tender-crisp. You want them to still have a slight bite.
5. 5Pour the prepared sweet and sour sauce over the pork, pineapple, and bell peppers in the wok. Stir everything together and continue to cook for 2-3 minutes, or until the sauce has thickened and coats the ingredients nicely.
6. 6Serve the sweet and sour pork mixture immediately over the 4 cups Cauliflower Rice.

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