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Winning Recipes
Sweet and Sour Pork


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1 can (15-16 oz) pineapple tidbits (canned in juice)
2 Tbs reduced-sodium soy sauce

1 Tbs and 1 tsp cider vinegar

2 tsp cornstarch

2 tsp sesame or peanut oil

1 lbs boneless pork tenderloin, cut into 1 chunks

2 cups fresh or frozen bell pepper strips


Drain pineapple, reserving cup juice; set pineapple aside.  In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside.  In wok, heat oil over high heat.  Add pork; stir-fry until well browned, 5-10 minutes.  Stir in peppers and reserved pineapple.  Add reserved juice mixture; bring to a boil.  Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes.  Serve immediately.


Serves 6 at 4 points each