Sweet And Sour Pork

• 1 (8 oz.) can pineapple chunks packed in juice
• 1 c. beef broth
• 1/4 c. soy sauce
• 2 Tbsp. cider vinegar
• 2 Tbsp. sugar
• 4 1/2 tsp. cornstarch
• 1/8 tsp. pepper
• 2 Tbsp. vegetable oil
• 2 c. celery, cut in 3/4-inch slices
• 1 c. sweet red bell peppers, cut in 3/4-inch chunks
• 1 c. green bell peppers, cut in 3/4-inch chunks
• 1 tsp. crushed garlic
• 12 oz. pork tenderloin, cut in thin slices

1. Drain pineapple, reserving 1/3 cup juice and set aside.
2. In a small bowl, combine broth, soy sauce, vinegar, sugar, cornstarch, pepper and reserved pineapple juice.
3. Set aside.
4. In a wok or large skillet, heat oil until hot.
5. Add celery, red peppers, green peppers and garlic.
6. Cook and stir for 2 minutes.
7. Add pork, cook and stir until pork turns white, about 2 minutes.
8. Stir in reserved cornstarch mixture and pineapple chunks.
9. Cook and stir until it thickens and boils, about 1 minute.
10. Serve over steamed unconverted rice.

pineapple, beef broth, soy sauce, cider vinegar, sugar, cornstarch, pepper, vegetable oil, celery, sweet red bell peppers, green bell peppers, garlic, pork tenderloin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989621 (may not work)