Sweet 'N' Sour Pork

• 1 1/2 lb. fresh pork shoulder
• 3 Tbsp. cornstarch
• 1/8 tsp. pepper
• 1/4 c. packed brown sugar
• 1 tsp. salt
• 6 oz. frozen pea pods
• 8 oz. (1 can) pineapple chunks
• 1 Tbsp. imported soy sauce
• 1 small green pepper
• 2 Tbsp. lemon juice
• 1/8 tsp. ground ginger
• 12 oz. pork tenderloin
• 1/4 c. dry white wine or reduced-sodium chicken broth
• 2 Tbsp. hoisin sauce
• 1 green onion, bias cut into 1/4-inch slices
• 2 c. hot cooked quick cooking brown rice
• 1 tsp. cooking oil
• 6 unpeeled kumquats, thinly sliced or 1/4 of an orange, thinly sliced
• 2 tsp. toasted sesame seeds

1. Cut tenderloin into 1/2-inch thick slices. In a wok or large nonstick skillet, heat oil. Add pork and cook and stir over medium-high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. Reduce heat. Add white wine or broth, kumquats or orange and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings.

fresh pork shoulder, cornstarch, pepper, brown sugar, salt, frozen pea pods, pineapple, soy sauce, green pepper, lemon juice, ground ginger, pork tenderloin, white wine, hoisin sauce, green onion, brown rice, cooking oil, kumquats, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22152 (may not work)