Sweet'n'Sour Pork

Ingredients:
1 pound lean pork tenderloin, cut into thin strips
8 oz canned pineapple chunks in juice
1/3 cup water
1/4 cup rice vinegar
1/4 cup unpacked brown sugar
1 Tbsp cornstarch
1/2 tsp salt
2 Tbsp low-sodium soy sauce
8 oz baby carrots, cut in half lengthwise
2 medium bell peppers, seeded and sliced into strips
1 medium sweet red pepper, seeded and sliced into strips
1 small onion, chopped
2 cup cooked brown rice

Instructions:
Coat a nonstick skillet with cooking spray and heat over medium-high heat. Add pork and cook until golden brown, about 8 to 10 minutes. Remove from skillet and drain any remaining fat from the skillet.

Drain pineapple chunks, reserving juice in a small bowl, and set aside. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce with reserved pineapple juice. Pour into skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork and cook, covered, over low heat until meat is tender, stirring occasionally. Cook about 30 minutes.

Add carrots, peppers, onion, and pineapple. Cook about 5 minutes or until veggies are desired tenderness. Serve over rice.

Yields ½ cup of rice and about 2 cups of pork and veggies per serving.

Special Information:
I have trouble finding lean pork tenderion except as pre-marinaded meat. So, I use either the teriyaki or the garlic flavored tenderlions for this dish. Both work well and I don't believe the marinaded meat changes the POINTS value of the recipe.