Sweet and Sour Pork with Fresh Fruit

Instead of a blend of vegetables, this dish relies on cantaloupe and pineapple for nutrients and flavor. The fruits pair especially well with pork, but you can also use chicken thighs in this dish.

Ingredients

2/3 cup couscous
1/2 pound lean pork shoulder, well trimmed
1 teaspoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3/4 cup canned pineapple juice
3 tablespoons ketchup
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1 tablespoon peanut or vegetable oil
1/3 cup diced yellow onion
2 cups fresh or canned pineapple chunks (in their own juices)
1 large red bell pepper, cubed
1 cup sliced cantaloupe
1/4 cup minced scallions (optional)

Directions

Prepare couscous according to package directions. Cut the pork into inch-thick bite-sized slices. In a medium bowl combine pork with cornstarch, sherry, teaspoon salt and 1/8 teaspoon pepper. In a small bowl combine pineapple juice, ketchup, vinegar and sugar.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until hot. Swirl in oil, add onion and stir-fry 30 seconds or until onion begins to soften. Add pork slices to wok (be sure to spread them out), and let sit 1 minute. Then stir-fry 1 minute or until pork begins to brown. Transfer pork to a plate.

Add pineapple and pepper to wok and stir-fry 1 minute or until pineapple browns. Restir sauce mixture, then add to wok and continue stir-frying 1 minute or until bell pepper begins to soften. Return pork and onions to wok and stir-fry 1 minute or until pork is just cooked through. Sprinkle with remaining salt and pepper. Stir in cantaloupe and garnish with scallions if using. Divide couscous among 4 plates and top with pork mixture.