Ingredients
4-1/2 teaspoons all-purpose flour5 tablespoons reduced-sodium soy sauce, divided1 pork tenderloin (1 pound), cut into 1/2-inch cubes2 tablespoons plus 1 teaspoon cornstarch1 cup reduced-sodium chicken broth1/4 cup packed brown sugar1/4 cup rice vinegar1/4 cup sherry or additional reduced-sodium chicken broth1 teaspoon sesame oil1/4 teaspoon white pepper2 teaspoons canola oil, divided1 large onion, chopped2 medium carrots, thinly sliced1 tablespoon minced fresh gingerroot2 garlic cloves, minced1 cup cubed fresh pineapple1 large sweet red pepper, cut into 3/4-inch pieces1/2 cup thinly sliced green onionsHot cooked rice, optional
Preparation
Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
