Curried Pork Tenderloin
|Canned pineapple chunks||20 Ounce, undrained|
|Curry powder||1⁄2 Teaspoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Vegetable oil||3 Tablespoon, divided|
|Pork tenderloin||2 Pound, cut into 1 inch cubes|
|Green pepper||1 Large, cut into strips|
|Onions||2 Small, sliced, separated into rings|
|Sliced canned water chestnuts||8 Ounce, drained|
|Hot cooked rice||1 Cup (16 tbs)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Bacon bits||1⁄4 Cup (4 tbs) (Any Commercial Brand)|
Drain pineapple, reserving liquid, set pineapple aside.
Combine pineapple liquid, cornstarch, salt, curry powder, vinegar, and soy sauce, mix well, and set aside.
Add 2 tablespoons oil to a preheated wok, coating sides, allow to heat at medium high (325Â°) for 1 minute.
Add pork, stir-fry 8 to 10 minutes or until done.
Remove pork from wok.
Add remaining 1 tablespoon oil, green pepper, onion, and water chestnuts to wok, stir-fry 2 minutes or until crisp-tender.
Return pork to wok.
Add cornstarch mixture to wok, cook, stirring constantly, until thickened.
Add pineapple to wok, cook, stirring gently, until thoroughly heated.
Serve over hot cooked rice.
Sprinkle with dates, coconut, and bacon, if desired.