Pork Nuggets with pineapple-mustard sweet & sour sauce

By cindygwest

Per serving 437 cal; 18g total fat (2g salt); 92mg chol; 1099mg sodium; 45 g carbs; 1g fiber; 27g protein

Ingredients

• For the Sauce, Heat:
• 1 can crushed pineapple in juice (8oz)
• 1/3 cup sugar
• 1/4 cup rice vinegar
• 1 Tbsp. prepared yellow mustard
• 2 tsp. minced fresh ginger
• 1/2 tsp. red pepper flakes
• Combine:
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• Salt to taste
• For the nuggets, combine:
• 1/4 cup cornstarch
• 2 tsp. kosher salt, divided
• 1/2 tsp. cayenne pepper
• 1/4 cup whole milk
• 1 egg 1 1/2 cups panko bread crumbs
• Toss:
• 1 Pork tenderloin (about 1 lb.), trimmed and cut into 1-inch pieces
• canola oil

Preparation

Step 1

For the sauce, heat pineapple, sugar, vinegar, mustard, ginger, and pepper flakes in a saucepan over medium until it simmers.

Combine 1 Tbsp. cornstarch and water, then whisk into sauce until sauce thickens; season with salt.

For the nuggets, combine 1/4 cup cornstarch, 1 tsp. salt, and cayenne in a bowl. Whisk together milk and egg in a separate bowl. Combine panko and remaining 1 tsp. salt in a third bowl.

Toss pork pieces with cornstarch mixture to coat. Dip pork in milk-egg mixture, let excess drip off, then coat in panko mixture, pressing to adhere.

Heat 2 inches of oil in a large saucepan over medium-high to 350 degrees. Fry pork, in 3 batches, until golden, 3 minutes per batch. Transfer nuggets to a paper-towel-lined plate and season with salt. Serve nuggets with sauce.