5/5
(1 Votes)
Ingredients
- 6 tbsp rice vinegar
- 1 20 oz can pineapple chunks drained and 6 tbsp reserved pineapple juice
- 6 tbsp sugar
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 1 1lb pork tenderloin sliced crosswise into 1/4" pieces
- 3 tbsp vegetable oil
- 1 red bell pepper seeded and cut into 3/4" pieces
- 3 minced garlic cloves
Preparation
Step 1
1. Whisk vinegar, pineapple juice, sugar, ketchup, soy sauce and cornstarch in bowl
2. Pat pork dry with paper towels. Heat 2 tsp oil in large non stick skillet over medium high heat until just smoking. Brown 1/2 pork 1 to 2 minutes per side. Transfer to bowl and repeat w/ 2 tsp oil and remaining pork.
3. Add bell pepper and remaining oil to no empty skillet and cook until just softened about 3 minutes. Add garlic and cook until fragrant about 30 seconds. Add pineapple chunks, sauce mixture and pork along with juices to skillet and simmer until thickened (about 2 minutes).
Serve over rice
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