Sweet & Sour Pork Stir Fry

This is one of those, "Ha ha...I fooled you. It's healthy!" meals. Once Jeff found out I was going to serve it over brown rice, he was dragging his feet.

"I think I want mine with noodles," he said. (He must have still been thinking about that news segment on pasta from the other night).

"Just wait," I said. "Once it is covered in this pineapple juice love sauce, you won't even notice it."

And, he didn't. He even went back for a second helping.

Sweet & Sour Pork Stir Fry
Everyday Food
Serves 4

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
1 package (10 ounces) frozen broccoli florets, thawed and patted dry
Cooked brown rice, for serving

1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.

2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later).

3. To skillet, add peppers, broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Serve with rice.

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