16 oz. lean pork tenderloin, cut into thin strips 1/2 cup finely chopped onion 1/4 cup vinegar 1 tabl. cornstarch 1/4 tsp. ginger (optional) 1/8 tsp. black pepper 1/4 cup apricot spreadable fruit spread 1 cup green and/or red pepper, cut in strips 1 cup (one 8 oz can) canned pineapple chunks, packed in their own juice, drained
In a large skillet sprayed with butter flavoed cooking spray, saute pork about 5 min. over medium heat. Add onion, lower heat. cover and simmer 10 min. In a small bowl, combine vinegar, cornstarch, ginger and black pepper. Add to mixture in skillet. Add spreadable fruit spread and pepper strips. Bring mixture to a boil, stirring constantly. Lower heat. Cover and simmer 5 min. Add pineapple chunks and heat through.
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