This is one of my family’s favorite ways to enjoy pork! You could also sub in chicken if that is what you have on hand.
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- 1 can (8 ounces) unsweetened pineapple chunks, undrained
- 3 Tablespoons cornstarch, divided
- 1 Tablespoon plus ½ cup cold water, divided
- ¾ teaspoon garlic powder
- 1 pork tenderloin (1 pound), cut into thin strips
- ½ cup low-sodium soy sauce
- 3 Tablespoons brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 2 Tablespoons canola oil, divided
- 4 cups fresh broccoli florets
- 1 red bell pepper, cut into strips
- ¼ cup green onions, sliced
- 3 cups cooked brown rice
- Drain pineapple, reserving ¼ cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
- In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
- In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
- Stir-fry the broccoli, pepper and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
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