The flavors of this dish mix really well together. We like this served over brown rice, it makes a nice dish.
- 1 lb pork tenderloin
- 2 tablespoons crushed fresh garlic
- 1 (20 ounce) can pineapple chunks in juice, undrained
- 1 medium green bell pepper, cut into thin strips
- 1 medium yellow onion, cut into thin wedges
- 1 medium carrot, pealed and sliced diagonally
- 1⁄4 cup chicken broth
- 1⁄4 cup white wine vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1⁄2 teaspoon ground ginger
- For the sauce, combine all the sauce ingredients in a small dish.
- Set aside.
- Trim the tenderloin of any visible fat, and cut into 1-inch cubes, and set aside.
- Coat a large nonstick skillet with nonstick cooking spray, and preheat over med-high heat.
- Add the garlic and the pork, stir fry for 5-6 minutes, or until pork is browned.
- Drain the juice from the pineapple, reserving both the juice and the fruit.
- Add the juice to the pork mixture, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 6-8 minutes, or until pork is tender and cooked through.
- Add the pineapple chunks, bell pepper, onion, and carrot to the pork mixture.
- Cover and simmer for an additional 3-4 minutes, or until the veggies are crisp-tender.
- Stir the sauce to mix, and add it to the skillet.
- Cook, stirring constantly, until the sauce is thickened and bubbly.
- Serve hot, with brown rice.
Great flavor and very easy. I had thinly sliced pork sirloin and did not need to simmer it in the juice for more than a minute. I used rice wine vinegar and ginger root, and a 14 ounce can of pineapple was plenty. I'll use even more garlic next time, and may throw in a couple tablespoons of ketchup. I also plan to add broccoli and use a red bell pepper for more color.
Absolutely SPECTACULAR!!! Wow was this amazing!!! I used a pork tenderloin and, in my opinion, it was the perfect cut of meat! I followed this recipe closely and increased the garlic by quite a bit. Didn't taste the garlic in it at all. I added a can of water chestnuts as well. Even my 4 and 6 year old thought this was super yummy. The pork was perfectly tender and the pineapple juice really permeated the meat. Served this over brown rice. HEAVEN!!!
What a wonderfull recipe! I used a small can of pineaple which was plentry"for us and I did add some snowpeas,served over rice.Thanks for a lovely recipe.