Good and Garlicky Sweet and Sour Pork

• 1 lb pork tenderloin
• 2 tablespoons crushed fresh garlic
• 1 (20 ounce) can pineapple chunks in juice, undrained
• 1 medium green bell pepper, cut into thin strips
• 1 medium yellow onion, cut into thin wedges
• 1 medium carrot, pealed and sliced diagonally
• 14 cup chicken broth
• 14 cup white wine vinegar
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 12 teaspoon ground ginger

1. For the sauce, combine all the sauce ingredients in a small dish.
2. Set aside.
3. Trim the tenderloin of any visible fat, and cut into 1-inch cubes, and set aside.
4. Coat a large nonstick skillet with nonstick cooking spray, and preheat over med-high heat.
5. Add the garlic and the pork, stir fry for 5-6 minutes, or until pork is browned.
6. Drain the juice from the pineapple, reserving both the juice and the fruit.
7. Add the juice to the pork mixture, and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 6-8 minutes, or until pork is tender and cooked through.
9. Add the pineapple chunks, bell pepper, onion, and carrot to the pork mixture.
10. Cover and simmer for an additional 3-4 minutes, or until the veggies are crisp-tender.
11. Stir the sauce to mix, and add it to the skillet.
12. Cook, stirring constantly, until the sauce is thickened and bubbly.
13. Serve hot, with brown rice.

pork tenderloin, fresh garlic, pineapple, green bell pepper, yellow onion, carrot, chicken broth, white wine vinegar, soy sauce, brown sugar, cornstarch, ground ginger

Taken from www.food.com/recipe/good-and-garlicky-sweet-and-sour-pork-30618 (may not work)