Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1 pound of pork loin, cut into 1-inch cubes, in a mixture of 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated fresh ginger for at least 30 minutes.

2. 2

   Prepare the pomegranate glaze by whisking together 1/2 cup pomegranate juice, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch in a small bowl until smooth.

3. 3

   Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat until shimmering, then add the marinated pork and cook for 4 to 5 minutes until browned on all sides.

4. 4

   Remove the browned pork from the wok and add 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1/2 sliced red onion, stir-frying for 3 minutes until slightly tender-crisp.

5. 5

   Return the pork to the wok along with 1 cup of fresh pineapple chunks and 2 cloves of minced garlic, cooking for 2 more minutes to combine the flavors.

6. 6

   Pour the prepared pomegranate glaze into the wok, stirring constantly for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.

7. 7

   Stir in 1/4 cup of fresh pomegranate arils and cook for 30 seconds to warm them through.