Sweet and Sour Pork

• Pork Tenderloin1 pound
• Egg1
• Soy Sauce1 tablespoon
• Vegetable Oil2 tablespoons
• Each Green · red and yellow or orange bell pepper diced, about 4 cups1
• Pineapple in Juice Canned · juice reserved for sauce8 ounces
• Cornstarch2 tablespoons
• Flour1 tablespoon
• Ginger1½ teaspoons
• Large Clove Garlic Minced1
• Green Onions Sliced and Greens/whites Divided3
• Sauce
• Chicken Broth Low Sodium1 cup
• Reserved Pineapple Juice½ cup
• Sugar3 tablespoons
• Soy Sauce1½ tablespoons
• Rice Vinegar⅓ cup
• Cornstarch2 tablespoons

Method

1. 01

   Trim pork of any fat and cut into 1" cubes. Combine with egg and soy sauce and allow to marinate 20 minutes while preparing the remaining ingredients.

2. 02

   Combine all sauce ingredients and mix well. Set aside.

3. 03

   Remove pork from marinade (remove any excess marinade) and gently toss with flour and cornstarch.

4. 04

   Heat oil in a wok or large frying pan over medium high heat. Add pork and cook without stirring 3 minutes on one side or until a crust forms. Continuing cooking just until pork is cooked through but still slightly pink, about 3 more minutes.

5. 05

   Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute.

6. 06

   Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes.

7. 07

   Add pork and pineapple and simmer 1 minute more.

8. 08

   Serve over rice.