Ingredients
12 oz. Lean Pork Tenderloin ( cut into thin ¼” slices)
2 tbsp. Soy Sauce
1 tbsp. Red Wine
½ tsp. Corn Starch
½ tsp. Garlic Powder
½ tsp. Onion Powder
For the Sauce:
3 tbsp. Brown Sugar
2 tbsp. Soy Sauce
4 tbsp. Pineapple Juice
1 tbsp. Lemon Juice
1 tsp. Cornstarch
1 tsp. Chili Oil (optional)
For the Stir-fry:
2 tbsp. Vegetable Oil
1 Medium Onion (sliced in thin strips)
1 Small Carrot (shredded)
1/2 Red Bell Pepper (seeded and chopped)
1 Small Head of Broccoli (break into florets)
1 tbsp. Gingerroot (minced)
2 tbsp. Fresh Garlic (minced)
Pineapple Chunks (I use fresh, but you can use canned)
4 tbsp. Pineapple Juice
Steamed Rice
Preparation
Marinate the Pork:
• Whisk together soy sauce, wine, corn starch, and garlic and onion powders in a medium sized bowl
• Add pork strips to marinade – leave for approx. 10 minutes
For the Sauce:
• Combine ingredients for the sauce in a small bowl
• Whisk together until smooth and set aside
For Pork Pineapple Stir Fry:
• Heat the vegetable oil in a skillet until hot
• Add the pork strips to the oil until browned – remove and set aside
• Drain the skillet of all but 1 tbsp. oil
• Add the onions – stir until slightly browned and soft
• Add the ginger and garlic – stir for about 20 seconds
• Add the carrot, bell pepper strips and broccoli florets - stir for about a minute
• Add the pineapple chunks and juice – stir for about two minutes
• Add the sauce mixture – stir in for about a minute and simmer for two minutes
• Taste – if too sour add a little more brown sugar
• Sprinkle with cornstarch if too liquid
• Serve on a mound of steamed rice on plates