Hawaiian Pork Stir fry

Makes 2

Linda

This is a delicious way to serve up pork loin and fresh pineapple

ingredients

2 TBS rice vinegar
2 tsp. cornstarch
1 6 oz. can pineapple juice
2 TBS brown sugar
1 TBS dry sherry
2 tsp. chili garlic sauce
1/2 tsp. kosher salt
2 TBS vegetable oil (for stir frying)
1/2 lb. pork tenderloin, cut into 1-2 inch cubes -seasoned with salt and pepper and dredged with cornstarch
3 oz. green beans, steamed in 1/2 cup water
1 TBS fresh minced ginger
1 TBS minced garlic
3/4 cup fresh pineapple cubed
3/4 cup red bell pepper, cubed
3 scallions sliced on the bias in 2 inch pieces
pineapple boats

1
1. To make pineapple boats, slice a fresh pineapple lengthwise and cut out pineapple flesh, discard the tough inner hard core. To keep boats from “rocking” cut a small piece off the bottom of the boat
2
2. Mix together vinegar and cornstarch until lump free, then combine with the next 5 ingredients, set aside
3
3. Heat oil in wok or large frying pan and sear pork in oil until cooked through (about 5 minutes). Remove from pan and set aside.
4
4. Add 1 TBS oil, ginger, and garlic and stir fry until aromatic, about 15 seconds
5
5.Add red pepper, cook about 2-3 minutes, then add pineapple and sauce set aside. Cook until thickened about 2-4 minutes, add reserved pork and continue cooking for 5 minutes until heated through. Top with scallions and serve.
6
You can either fill the pineapple oats with the mixture or just serve as is. Great with rice!