1 Tbs and 1 tsp cider vinegar

2 tsp cornstarch

2 tsp sesame or peanut oil

1 ½ lbs boneless pork tenderloin, cut into 1 chunks

2 cups fresh or frozen bell pepper strips

Drain pineapple, reserving ½ 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