Ingredients

12 ozs pork tenderloin, cut into thin strips
1 cup bite-sized pineapple cubes (drain & reserve liquid for sauce - I use natural juice)
1 cup thinly sliced green bell pepper
1 cup thinly sliced white onion




Marinade 2 tbsp rice vinegar (see Rice Vinegar)
2 tbsp low-sodium soy sauce
2 tbsp minced fresh ginger

Sauce 1/2 cup pineapple juice (use reserves if you have it from the canned pineapple)
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 tsp cornstarch

Combine the marinade ingredients in a bowl. Add the pork, toss to coat, and marinate in the refrigerator for 30 minutes. In another small bowl, combine the sauce ingredients and mix well. Set aside. Lightly coat a nonstick wok or frying pan with nonstick cooking spray and place over medium-high heat. Add the pork and stir-fry until it is no longer pink (3-4 minutes). Transfer the pork to a bowl and set aside. Recoat the pan with nonstick cooking spray and reduce the heat to medium. Add the bell pepper and onion, and sauté until they begin to soften (2-3 minutes). Return the cooked pork to the pan along with pineapple and sauce. Bring the ingredients to a boil, then remove the pan from the heat. Serve hot over rice (additional Points for rice).