3/4 lb. Pork tenderloins, cut into 3/4 inch cubes
1 medium onion, cut in thin wedges
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 oz.) can pineapple chunks, packed in juice
3 tablespoon Cider vinegar
2 tablespoon Light brown sugar, packed
2 teaspoon Low sodium soy sauce
1-1/2 cup quick cooking rice
1 (8-1/2 oz.) can sliced peaches, drained and reserve juice.
Water
1 tablespoon Cornstarch
Coat a skillet with non-stick spray, warm it over medium heat for 1 minute. Add pork and cook, stirring occasionally until it loses the pink color, approximately 5 to 6 minutes. Add onions, sweet bell peppers, undrained pineapple, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, approximately 5 minutes.
Meanwhile, cook rice according to instructions on rice package. Drain peaches, reserve juice, add enough water to juice to make 1/2 cup liquid. Blend in cornstarch. Cut each peach in thirds. Stir cornstarch mix and peaches into the skillet. Cook, stirring constantly until bubbly, cook 1 minute longer. Serve over rice.
Yield: 4 servings