Ingredients
- 1 lb pork tenderloin
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 each green, red and yellow or orange bell pepper diced, about 4 cups
- 8 oz pineapple in juice canned, juice reserved for sauce
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1 1/2 teaspoons ginger
- 1 large clove garlic minced
- 3 green onions sliced and greens/whites divided
Sauce
- 1 cup chicken broth low sodium
- 1/2 cup reserved pineapple juice
- 3 tablespoons sugar
- 1 1/2 tablespoons soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons cornstarch
Instructions
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Trim pork of any fat and cut into 1″ cubes. Combine with egg and soy sauce and allow to marinate 20 minutes while preparing the remaining ingredients.
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Combine all sauce ingredients and mix well. Set aside.
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Remove pork from marinade (remove any excess marinade) and gently toss with flour and cornstarch.
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Heat oil in a wok or large frying pan over medium high heat. Add pork and cook without stirring 3 minutes on one side or until a crust forms. Continuing cooking just until pork is cooked through but still slightly pink, about 3 more minutes.
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Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute.
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Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes.
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Add pork and pineapple and simmer 1 minute more.
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Serve over rice.
Nutrition Facts
Calories: 226
Fat: 8g
Saturated Fat: 4g
Cholesterol: 76mg
Sodium: 616mg
Potassium: 536mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 7g
Protein: 18g
Vitamin A: 1435%
Vitamin C: 74%
Calcium: 23%
Iron: 1.7%