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.