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Polynesian Pork Stir-Fry




Source of Recipe


Karen Riching - Greenville


List of Ingredients




2 tsp. peanut or vegetable oil
1 1/4 lb. pork tenderloin cut into bite sized chunks
1 large green or red bell pepper, cut into chunks
2 c. fresh or canned pineapple chunks w/juice
1 large onion, sliced
2 T. apricot preserves
1 T. soy sauce
1 T. corn starch
Cooked rice for serving

Recipe



Heat oil over medium heat in deep 12" skillet. Add onions and cook until softened, 1 - 2 minutes. Add pork tenderloin and cook another 1 - 2 minutes. Add peppers, cook 1 - 2 minutes and then add the pineapple.

Measure out 1/2 c. of the pineapple juice into a 2 cup measure. Add apricot preserves and soy sauce and whisk well. Add the sauce to the skillet and reduce heat to medium. Continue to cook until the pork is no longer pink in the center.

Place cornstarch in small container with a lid and add 2 T. of cold water. Cover and shake well until the lumps disappear. Add the mixture to the skillet and stir and cook until the liquid thickens slightly, about 1 - 2 minutes.

Serve over cooked rice.