Fruited Pork

• 1 can (20 ounces) pineapple tidbits
• 3/4 cup water, divided
• 1/2 cup fat-free Catalina salad dressing
• 2 tablespoon reduced-sodium soy sauce
• 1 teaspoon white vinegar
• 2 tablespoons cornstarch
• 1-1/2 pounds boneless pork loin chops, cut into thin strips
• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1/2 cup sliced onion
• Hot cooked rice, optional

1. Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside.
2. In a
3. or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

pineapple, water, salad dressing, soy sauce, white vinegar, cornstarch, pork loin chops, canola oil, green pepper, onion, rice

Taken from www.tasteofhome.com/recipes/fruited-pork/ (may not work)