- 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
- 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.
Quick tip: Keep the pork slightly frozen so it’s easier to slice into thin strips.