Ingredients
1 can (14 ounces) pineapple tidbits2 tablespoons cornstarch2 tablespoons brown sugar3/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon pepper1/3 cup water1/3 cup ketchup2 tablespoons white vinegar2 tablespoons reduced-sodium soy sauce1 pound pork tenderloin, cut into 1-1/2x1/4-inch strips1 medium onion, chopped2 tablespoons canola oil1 green pepper, cut into thin stripsHot cooked riceSesame seeds, optional
Preparation
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.
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.
Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
