Recipe for Sweet-And-Sour Pork


1 lb pork tenderloin
16 oz canned pineapple tidbits
1/3 cup ketchup
1/3 cup water
2 tablespoon soy sauce
2 tablespoon vinegar
2 tablespoon brown sugar
2 tablespoon cornstarch
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoon cooking oil
1 medium onion, chopped
1 green pepper, cut into thin
1 strips
1 hot cooked rice


Cut the tenderloin into 1 1/2" x 1/4" strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger; stir until smooth. Heat oil in a large skillet or wok on high; stir-fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice.

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