This Whole30 Sweet and Sour Pork is a healthy spin on one of my favourite Chinese takeout dishes. Tender pieces of pork and juicy chunks of pineapple are coated in a delicious sweet and sour sauce that tastes just like the real thing, but without all of the bad stuff! Best of all, it takes just 25 minutes to make!
Cut the pork tenderloin into small bite sized cubes. In a bowl whisk together the coconut aminos, baking soda and pineapple juice and add in the cubed pork. Toss the pork cubes so that they are all well coated in the marinade. Set aside.
In a high speed blender or nutribullet container combine the garlic, pineapple juice, coconut aminos, apple cider vinegar, tomato paste, dates and dried apricots and blend until completely smooth.
Cut the green and red bell pepper into small cubes and thinly sliced the onion.
Heat 1/2 tbsp sesame oil in a pan on high heat. Add in the pork and cook for approximately 5 minutes until the pork is seared and golden in color on all sides. Transfer the cooked pork to a plate and set aside.
Lower the heat to medium high and add the remaining 1/2 tbsp sesame oil to the pan. Add the chopped ginger to the pan and cook for 2 minutes until it becomes fragrant and then add the chopped onion and peppers. Leave to cook for 5 minutes until the peppers begin to soften.
Return the pork back to the pan and add in the pineapple. Pour the sweet and sour sauce overtop and stir to ensure everything is well coated in the sauce. Leave to cook for 2-3 minutes until everything is heated through. Garnish with chopped scallions and sesame seeds before serving.