Sweet And Sour Pork

• 4 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1 (8 ounce) can unsweetened pineapple chunks
• 1/4 cup cider vinegar
• 1 (1 lb) pork tenderloin, cut into 1 inch cubes
• 5 teaspoons canola oil, divided
• 1 medium green pepper, cut into 1 inch pieces
• 1 medium sweet red pepper, cut into 1 inch pieces
• 1/3 cup red currant jelly
• 1 small onion, cut into 1 inch pieces
• 1/2 cup hot cooked rice

1. In a small bowl, combine cornstarch, salt, pepper, and ginger.
2. Drain pineapple reserving juice, set pineapple aside.
3. Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside.
4. In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm.
5. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender.
6. Stir in pork, pineapple, and jelly.
7. Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened.
8. Serve with rice.

cornstarch, salt, pepper, ground ginger, pineapple, cider vinegar, pork tenderloin, canola oil, green pepper, sweet red pepper, red currant, onion, hot cooked rice

Taken from www.food.com/recipe/sweet-and-sour-pork-468808 (may not work)