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
Sweet-and-Sour Pork with Pineapple Recipe photo by Taste of Home
1 pound pork tenderloin, cut into 1-1/2x1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional
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, or until pepper is tender. Serve with rice and if desired, sesame seeds.