1 lb pork tenderloin, quartered lengthwise and sliced into 1 in. pieces
2 tbsp plus 1 tsp cornstarch, divided
2 cups fresh green beans, snapped into 1 in. pieces (my kids prefer the green beans to be fairly soft, so I also boiled them for 5 minutes or so, then drained, before using them in the stir-fry)
1 medium pineapple, cut into chunks
3 tbsp soy sauce
2 tbsp rice vinegar
1/3 cup apricot preserves
1 tbsp vegetable oil
1 medium red onion, cut into 1/2-inch-thick wedges (optional)
3 cups hot cooked rice (optional)
Combine pork and salt and 2 tablespoons cornstarch. Heat oil in 12 in skillet over medium high heat 3 minutes. Place pork into skillet in a single layer and cook undisturbed 4-6 minutes. Turn pork over and cook and aditional 1-2 minutes. Add onion and green beans. Cook until onion begins to brown. Reduce heat to medium. Add Pineapple ans sauce. Cook 1-2 minutes or until sauce is thickened, stiring constantly. Serve with rice.
Yeald:4 servings, calories per serving: 320
Recipe adapted from TPC Spring Summer Seasons Best Cookbook
