Spicy Sweet-And-Sour Pork

• 1/4 cup slivered almonds
• 1 pound pork tenderloin, cut into 3/4-inch cubes
• 2 tablespoons cornstarch, divided
• 3 tablespoons low-sodium soy sauce, divided
• 1 (8-ounce) can pineapple chunks in juice, undrained
• 1/4 cup cider vinegar
• 1/4 cup sugar
• 2 tablespoons ketchup
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 1 teaspoon bottled minced ginger
• 1/2 teaspoon bottled minced garlic
• 1 cup chopped green bell pepper
• 1/4 cup slivered green onions

1. Preheat oven to 400u0b0.
2. Place almonds on a baking sheet; bake at 400u0b0 for 4 minutes or until toasted. Set aside.
3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; saute 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
5. Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

almonds, pork tenderloin, cornstarch, soy sauce, pineapple, cider vinegar, sugar, ketchup, sriracha, canola oil, onion, ginger, garlic, green bell pepper, slivered green onions

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