Pineapple Pork Stir-Fry

• 1 can (8 ounces) unsweetened pineapple chunks, undrained
• 3 tablespoons cornstarch, divided
• 1 tablespoon plus 1/2 cup cold water, divided
• 3/4 teaspoon garlic powder
• 1 pork tenderloin (1 pound), cut into thin strips
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil, divided
• 4 cups fresh broccoli florets
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 small onion, cut into wedges
• Hot cooked rice

1. Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
2. In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
3. In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
4. Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

pineapple, cornstarch, cold water, garlic, pork tenderloin, soy sauce, brown sugar, ground ginger, cayenne pepper, canola oil, fresh broccoli florets, fresh baby carrots, onion, rice

Taken from www.tasteofhome.com/recipes/pineapple-pork-stir-fry/ (may not work)