Courtesy of Alice May Macdonald

Ingredients

• 1 lb Johnston’s Pork Tenderloin, cut into strips
• 1 Medium Red Pepper, cut into ¼-inch strips
• 1 Onion, sliced
• 1 can (8 oz) Pineapple Chunks
• 1 Tbsp Cornstarch
• ½ tsp Brown Sugar
• 1 tsp Soy Sauce
• 1 Medium Green Pepper, cut into ¼-inch strips
• 1 Tbsp Sugar
• 2 Tbsp Soy Sauce
• 1 Garlic Clove, minced
• 1 tsp Ginger
• 2 Tbsp Oil

Cooking Directions

1. Combine pork, sugar, 2 tablespoon soy sauce, ginger and garlic. Mix well and let stand 15 mins.
2. Heat 12-inch skillet and add 1 tablespoon oil. Add pork mixture and stir-fry approximately 3 minutes. Remove from skillet. Add remaining oil and stir-fry peppers and onions for 3 minutes or until crisp-tender.
3. In a small bowl combine pineapple liquid, cornstarch mixture. Cook until sauce has thickened and pineapple is thoroughly heated, stirring constantly.
4. Serve over hot rice or oriental noodles.