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Ingredients
- 1 can (8 oz) unsweetened pineapple chunks, undrained
- 3 Tbs. cornstarch
- 1 Tbs. + 1/2 cup cold water, divided
- 3/4 tsp. garlic powder
- 1 pork tenderloin (1 lb) cut into thin strips
- 1/2 cup soy sauce
- 3 Tbs. brown sugar
- 1/4 tsp. pepper
- 2 Tbs. canola oil, divided
- 4 cup fresh broccoli florets
- 1 cup fresh baby carrots, cut in half lengthwise
- 1 small onion, cut in wedges
- Hot cooked rice
Details
Servings 6
Preparation
Step 1
Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoon cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
In a small bowl, combine soy sauce, brown sugar, pepper and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
In a large skillet over medium-high heat, stir fry pork in 1 tablespoon oil until no longer pink.
Stir fry the vegetables in remaining oil until tender. Stir in the cornstarch mixture and add to the pan and bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
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