3/4 pound pork tenderloin, thinly sliced against the grain
3/4 t. salt
1/2 teaspoon black pepper
1 t. vegetable oil
3 scallions, sliced on diagonal into 2 inch pieces
1 small apple, peeled, cored, and chopped
1 red bell pepper, seeded and chopped
1 garlic clove, chopped
1/4 t. crushed red pepper
1 8 oz. can pineapple chunks in juice, drained
1/2 cup sweet and sour sauce
Instructions
Cook the rice according to package directions.
Sprinkle the pork with the salt and pepper. Spray a large nonstick skillet with nonstick spray and set over mh heat. Arrange the pork int eh skillet in a single layer, cooking in batches if necessary. Saute until brown and cooked through, 1-2 minutes on each side. Transfer the pork to a plate.
Add the oil to the skillet. Stir in the scallions, apple, bell pepper, garlic, and crushed red pepper. Saute until tender, aboute 5 minutes. Stir in teh pineapple, sauce, and reserved pork; bring to a boil. Serve with rice.
Originally Submitted
1/24/2009
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