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Sweet and Sour Pork Recipe

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This recipe for Sweet and Sour Pork, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 6, 2009


1 lb. pork tenderloin
2 cans (8 oz. each) pineapple tidbits
1/3 c. ketchup
1/3 c. water
2 tbsp soy sauce
2 tbsp. vinegar
2 tbsp. brown sugar
2 tbsp. cornstarch
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
2 tbsp. cooking oil
1 medium onion, chopped
1 green pepper, cut into thin strips
Hot cooked rice

Cut the tenderloin into 1 1/2" X 1/4" strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper, and ginger; stir until smooth. Heat oil in large skillet or wok on high. Stir fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture; add to skillet. Cook until thickened and bubbly. Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice.

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