Sweet Sour Pork

By Cathie davidson

Ingredients

• 1 spray(s) cooking spray
• 1 1/2 pound(s) uncooked lean pork tenderloin, cut into thin strips
• 15 oz canned pineapple packed in juice, chunks
• 1/2 fl oz mineral water
• 1/3 cup(s) rice wine vinegar
• 1/4 cup(s) packed brown sugar
• 2 Tbsp cornstarch
• 1/2 tsp table salt
• 1 Tbsp low sodium soy sauce
• 2 medium green pepper(s), sliced
• 1 small uncooked onion(s), sliced
• 3 cup(s) cooked brown rice, kept warm

Preparation

Step 1

Heat a nonstick skillet coated with cooking spray over medium-high heat.

Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.

Drain pineapple chunks, reserving juice; set aside.

Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.

Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.