Sweet And Sour Pork

• 1 Pound pork tenderloin cut into 1/2 inch pieces
• 2 1/2 tbsp balsamic vinegar
• 2 tsp low sodium soy sauce
• 1 tbsp cornstarch
• 3 tbsp ketchup
• 3 tbsp sugar, plus pinch
• 3 tbsp peanut or vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scalllions, cut into 1/2" pieces
• 3 cups snow peas cut in half

1. Toss the pork with 1/2 tbsp vinegar and a pinch of salt in a bowl. Mix the remaining 2 tbsp vinegar, the soy sauce, cornstarch, ketchup, 3 tbsp sugar, 1/3 cup water and 1/2 tsp salt in another ball.
2. Heat 2 tbsp peanut oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to plate. Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tbsp peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. ( add a little water if garlic sticks to the skillet) Add the pork, snow peas and soy sauce mixture: stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

pork tenderloin, balsamic vinegar, soy sauce, cornstarch, ketchup, sugar, peanut, garlic, carrots, scalllions, snow peas

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-pork-50119378 (may not work)