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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta Ingredients:
1 can (14 ounces) pineapple tidbits |
2 tablespoons cornstarch |
2 tablespoons brown sugar |
3/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
1/3 cup water |
1/3 cup ketchup |
2 tablespoons white vinegar |
2 tablespoons reduced-sodium soy sauce |
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips |
1 medium onion, chopped |
2 tablespoons canola oil |
1 green pepper, cut into thin strips |
hot cooked rice |
Directions:
1. Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
2. In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice. Yield: 4 servings.
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