- 1/4 cup slivered almonds
- 1 pound pork tenderloin, cut into 3/4-inch cubes
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 1 (8 oz) can pineapple chunks in juice, undrained
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 teaspoons hot chili sauce
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 1 teaspoon bottled minced ginger
- 1/2 teaspoon bottled minced garlic
- 1 cup chopped green bell pepper
- 1/4 cup slivered green onions
Preheat oven to 400°. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside. While almonds cook, combine pork, 1 tablespoon cornstarch and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar and next 3 ingredients (through hot chili sauce), stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
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