Island Pork and Sweet Potato Toss with Pineapple Fried Rice
I had such a tasty dinner Sunday night that I wanted to share it with you. My mom found this Island Pork and Sweet Potato Toss
With Caramelized Onions recipe from the Clean Eating magazine, and thought we’d give it a try. To go with it, I wanted to try my hand at a Thai Pineapple Fried Rice, and it was FABULOUS!!! I got this idea because I recently went to a Thai restaurant and the Pineapple Fried Rice was one of our favorite dishes!
First, here is the Island Pork and Sweet Potato Toss Recipe
- 1 tsp olive oil
- 1 ½ lbs sweet onions, sliced in rounds (I was a little low on onion so I used less)
- 1 lb sweet potato peeled and cut in ½” cubes (I used 2 medium sized sweet potatoes)
- 2 Tbs Soy Sauce
- 1 orange, juiced and zested
- ¾ lb pork tenderloin cut in ½” cubes. ( I used a small boneless sirloin pork roast - about 1.5-2 lbs)
- 1 large Granny Smith Apple (I had a Gala on hand)
- Amounts are variable, depending on what you have on hand!
- Heat oil in skillet, add onion and sauté, stirring occasionally for 20 minutes, to caramelize.
- In the meantime, simmer the potatoes a medium saucepan, in water for 10 min – covered.
- Add soy sauce and orange juice to the skillet with onions. Then add the pork and sauté, stirring occasionally for 5 min, until pork is cooked through.
- Cut apple into ½” chunks and add to pork, cook for 1 min. Remove from heat and stir in the sweet potatoes, being carefully not to let them get mashed.
*Note: This dish can be made ahead of time. Just wait until right before serving to add the sweet potatoes and apples to the dish, and heat through.
Pineapple Fried Rice (my fave new way to make rice!) – This recipe is inspired by one I found on About.com.
- 1 cup pineapple tidbits
- 4 cups cooked rice, preferably at least 1 day old
- 4 Tbsp oil for stir-frying
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 tsp chili powder, but can use a chopped red or green chili if you have one on hand, or like more spice
- 1/2 cup roasted unsalted cashews or peanuts
- 1/2 cup frozen peas
- 1 egg, beaten (omit if vegan)
- 1/4 cup raisins (optional – I totally would have added this if I had any on hand, but I think the kids were more likely to eat it without the raisins, which they did!)
- 3 Tbsp. chicken or vegetable stock
- 3 1/2 Tbsp. soy sauce
- 2 tsp. curry powder
- 1 tsp. sugar
- 1/3 cup fresh coriander
- Optional: add chicken or shrimp
1. Separate your rice by adding 1 Tbs of oil, and working it with your fingers. Set aside.
2. Swirl 3 Tbsp. oil around a wok or large frying pan, over medium-high heat. Add the onion, garlic, and chili. Stirfry for one minute, or until fragrant. If using shrimp, add them now as well.
3. Push ingredients in pan to the side and add your add. Scramble the egg, then combine with other ingredients.
4. In a separate bowl, combine stock, soy sauce, curry powder, coriander and sugar. Mix and add to the frying pan.
5. Add nuts and stirfry for 30 seconds.
6. Add rice to the pan and careful incorporate. Try not to stir as that can make the rice mushy.
7. Add peas, raisins and pineapple to pan, and carefully mix.
Optional: Add cooked chicken and serve and enjoy. This can make an excellent main dish or side dish.