Spicy Sweet-Sour Pork

***This recipe was found in Taste of Home magazine, submitted by Shannon Tamlage of Alexandria, Indiana***

Prep/Total Time: 30 minutes

Yield: 2 servings

1 can (8oz) pineapple chunks

1 T cornstarch

2 T soy sauce (reduced sodium preferred)

1 tsp. brown sugar

1/8-1/4 tsp crushed red pepper flakes

1/2 lb. pork tenderloin cut into 2-inch strips

1 tsp canola oil

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

Hot cooked rice, optional

Drain pineapple, reserving juice in a 1-cup measuring cup. Set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl, combine the cornstarch, soy sauce, brown sugar, pepper flakes, and reserved juice mixture until smooth. Set aside.

In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.

Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture and add it to skillet. Bring to a boil; cooke and stir for 2 minutes or until thickened. Serve with rice if desired.

We love our stir-fry and we loved this! Just a tad spicy and different than most of our recipes since it had that sweet taste of pineapple. I used red bell pepper instead of the sweet pepper and it was great. I also doubled the peppers and the pork portions, which is a pretty standard thing that I do.

Family Chef's Grade: A