Sweet And Sour Pork

• 1 lb. pork tenderloin
• 2 (8 oz. each) cans pineapple bits
• 1/3 c. ketchup
• 1/3 c. water
• 2 Tbsp. each: soy sauce, vinegar, brown sugar and cornstarch
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground ginger
• 2 Tbsp. cooking oil
• 1 medium onion, chopped
• 1 green pepper, cut into strips
• hot cooked rice

1. Cut tenderloin into 1 1/2 x 1/4-inch strips.
2. Set aside. Drain pineapple, reserving juice in small bowl.
3. To juice, add ketchup, water, soy sauce, pepper and ginger; stir until smooth. Heat oil in a large skillet or wok on high; stir-fry pork and onion for 5 to 7 minutes or until pork is no longer pink.
4. Stir pineapple juice mixture.
5. Add to skillet.
6. Cook and stir until thickened and bubbly.
7. Add pineapple and green pepper.
8. Reduce heat; cover and cook 5 minutes.
9. Serve over rice.
10. Serves 4.

pork tenderloin, pineapple bits, ketchup, water, soy sauce, salt, pepper, ground ginger, cooking oil, onion, green pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076070 (may not work)