Sweet-And-Sour Pork

• 1 can (20 oz.) pineapple chunks
• 2 Tbsp. cornstarch
• 1/4 c. soy sauce
• 1 Tbsp. honey
• 1/2 tsp. instant chicken bouillon granules
• 1 garlic clove, minced
• 1/8 tsp. pepper
• 2 Tbsp. cooking oil
• 3/4 lb. pork tenderloin, cut into bite size pieces
• 1 medium green pepper, thinly sliced
• hot rice

1. Drain pineapple, reserve juice; set pineapple aside.
2. Add enough water to juice to make 3/4 cup.
3. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in a large skillet; cook and stir pork and green peppers for 6 to 8 minutes. Stir pineapple mixture into skillet with pineapple.
4. Cook until thickened and bubbly.
5. Serve over hot rice.
6. Yields 4 servings.

pineapple, cornstarch, soy sauce, honey, instant chicken, garlic, pepper, cooking oil, pork tenderloin, green pepper, hot rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763901 (may not work)