(Recipe from Prevention's Freezer Cookbook)
3/8 Cup frozen apple juice concentrate, thawed
1 1/2 teaspoons grated fresh ginger
1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1" cubes
1 1/2 cups frozen pearl onions, thawed
1 1/2 sweet red pepper, diced
1 1/2 green pepper, diced
1 1/2 tablespoons cornstarch
3 tablespoons soy sauce
1 1/2 tablespoons cider vinegar
12 ounces (canned) unsweetened pineapple chunks (with juice)
1 1/2 tablespoons packed brown sugar
- In a shallow nonmetal dish, combine the apple juice concentrate, ginger, and garlic. Mix well. Add the pork and stir to coat. Cover and refrigerate for 30 minutes, stirring frequently.
- Coat a non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the onions, red peppers, and green peppers. Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and marinade. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip f a sharp knife into 1 cube.
- Place the cornstarch in a medium bowl. Add the soy sauce and vinegar. Stir until smooth. Stir in the pineapple (with juice) and brown sugar. Add to the skillet. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve over rice and enjoy.
To Freeze: Pack the cooled cooked pork in a freezer-quality plastic container.
To Use: Thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.