| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; all fat trimmed off |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Water |
| 1 |
cn |
Unsweetened pineapple tidbits OR spears,, undrained (20 oz.) |
| 1/4 |
c |
Firmly packed brown sugar;, optional |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Reduced sodium soy sauce |
| 3/4 |
c |
Finely sliced green peppers |
| 1/4 |
c |
Thinly sliced onion |
| 3 |
c |
Hot; cooked rice, unbuttered |
INSTRUCTIONS
Cut pork into 2 x 1/2-inch strips. Coat skillet with cooking spray; place
over medium heat. Add pork and cook until browned. Add water, cover and
simmer 30 minutes. Drain. Drain pineapple, reserve juice. Combine sugar and
cornstarch, then stir in pineapple juice, vinegar and soy sauce. Cook over
medium heat, stirring constantly, until thickened. Pour over pork, let
stand 15 minutes. Stir in pineapple, green peppers and onion; simmer
uncovered 8 to 10 minutes. Serve over rice. From: Bernard Lauritsen; Rock
Port, Mo. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date: Oct.
12, 1997
Recipe by: Capper's -- September 9, 1997
Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on
Oct 12, 1997
A Message from our Provider:
“Many folks want to serve God, but only as advisers”