Ingredients:
1 lb pork tenderloins
2 tablespoons crushed fresh garlic
1 (20 ounce) cans pineapple chunks in juice, undrained
1 medium green bell peppers, cut into thin strips
1 medium yellow onions, cut into thin wedges
1 medium carrots, pealed and sliced diagonally
1/4 cup chicken broth
1/4 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
Directions:
For the sauce, combine all the sauce ingredients in a small dish.
Set aside.
Trim the tenderloin of any visible fat, and cut into 1-inch cubes, and set aside.
Coat a large nonstick skillet with nonstick cooking spray, and preheat over med-high heat.
Add the garlic and the pork, stir fry for 5-6 minutes, or until pork is browned.
Drain the juice from the pineapple, reserving both the juice and the fruit.
Add the juice to the pork mixture, and bring to a boil.
Reduce the heat to low, cover, and simmer for 6-8 minutes, or until pork is tender and cooked through.
Add the pineapple chunks, bell pepper, onion, and carrot to the pork mixture.
Cover and simmer for an additional 3-4 minutes, or until the veggies are crisp-tender.
Stir the sauce to mix, and add it to the skillet.
Cook, stirring constantly, until the sauce is thickened and bubbly.
Serve hot, with brown rice.
Servings: 5
Time preparation: 10 min.
Time total: 40 min.