Karo Sweet 'N Sour Pork

• 2 (8 oz.) cans pineapple chunks (in juice)
• 2 Tbsp. Mazola corn oil
• 1 green pepper, cut in 1-inch squares
• 1 onion, cut in thin wedges
• 1 clove minced garlic
• 1 lb. boneless pork
• 2 Tbsp. cornstarch
• 1/2 c. light or dark corn syrup
• 1/4 c. cider vinegar
• 2 Tbsp. ketchup

1. Drain pineapple; reserve juice.
2. In a large skillet, heat corn oil over medium-high heat. Add next 3 ingredients.
3. Stir-fry 2 minutes or until tender-crisp.
4. Remove. Stir-fry pork, half at a time, 3 minutes. Return pork to skillet. In a bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple, stirring constantly. Bring to a boil over medium heat and boil 1 minute. If desired, serve over rice.

pineapple, corn oil, green pepper, onion, garlic, boneless pork, cornstarch, light, cider vinegar, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491728 (may not work)