Pineapple Coconut Chili Pork

• 2 tablespoons vegetable oil, divided
• 1 small onion, minced
• salt
• 1 garlic clove, minced fine
• 1 teaspoon grated gingerroot
• 1/2 jalapeno, seeds and ribs removed and minced fine
• 1 red bell pepper, chopped
• 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
• 1 (1 lb) pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
• black pepper
• 1 tablespoon all-purpose flour
• 1 (14 ounce) can light coconut milk
• 1 teaspoon thai roasted red chili paste

1. Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
2. Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
3. Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
4. Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.

vegetable oil, onion, salt, garlic, gingerroot, red bell pepper, pineapple, pork tenderloin, black pepper, flour, light coconut milk, thai

Taken from www.food.com/recipe/pineapple-coconut-chili-pork-509683 (may not work)