Sweet and Sour Pork

Time: 15 min. prep + 1 hour baking
Yield: 6-8 servings
Recipe adapted from sweet Teresa Evans

***Note: This recipe can be assembled up to 12 hours in advance, kept in the fridge and then baked according to recipe instructions.***

1 (2 pound) pork roast
1/2 C flour
1/4 tsp salt
1/8 tsp granulated garlic (or garlic powder)
1/4 tsp pepper
2 eggs, beaten 
2 Tb olive oil

1 1/4 C sugar
3/4 C vinegar
1 tsp chicken bullion
1/3 C ketchup
2 Tb soy sauce
1/2 C pineapple juice
1 1/2 Tb cornstarch

green onions, optional 

1. Preheat your oven to 400 degrees. 
2. Grab a pork roast. I like to buy these sirloin tip roasts at Costco. They come in a four-pack and are individually packaged. Love that. 
3. Slice the roast into strips about 2 inches thick. 
4. Into a loaf pan, or small bowl combine 1/2 C flour, 1/4 tsp salt, 1/8 tsp granulated garlic (or garlic powder) and 1/4 tsp pepper. 
5. Into a separate pan whisk two eggs together until frothy. 
6. Dip each pork strip into the flour mixture and then into the egg, making sure both sides are covered. 
7. Into a hot, deep skillet place 2 Tb of olive oil. 
8. Carefully place the breaded pork strips into the hot pan and allow them to get a nice brown sear on both sides.
9. Place the pork strips into a 9x13 pan you have sprayed with cooking spray. 
10. Into a small mixing bowl place 1 1/4 C sugar, 3/4 C vinegar, 1 tsp chicken bullion, 1/3 C ketchup, 2 Tb soy sauce, 1/2 C pineapple juice and 1 1/2 Tb cornstarch. Whisk the ingredients together to combine. 
11. Pour the mixture over the pork. 
12. Bake, uncovered for 1 hour. 

Serve with rice and sprinkle with green onions (optional, but great!) and enjoy!