1heaving cup fresh pineapplecut into bite-size pieces
Fresh cilantro leaves
Brown rice for servingoptional
Make the Master Stir-Fry Sauce:
Add all of the ingredients to a bowl or jar with a lid. Whisk well for the honey and cornstarch to thoroughly dissolve or shake well if using a jar with a lid.
Make the Sweet and Sour Pork:
Thinly slice the pork tenderloin into 1/4-inch rounds.
For the sweet and sour sauce, add your Master Stir-Fry Sauce (shake it up first), balsamic vinegar, ketchup and honey to a large bowl. Whisk well to dissolve.
In a large 10-inch skillet, warm the vegetable oil over medium heat. Add the pork, and sear about 2-3 minutes on each side. Work in batches to avoid overcrowding the pan. Set the pork aside.
Add the garlic, ginger and sliced bell peppers. Sauté for about 2-3 minutes to soften the peppers.
Shake the sweet and sour sauce and then pour into the pan. Bring the mixture to a boil, and simmer for 1-2 minutes to thicken the sauce. Add the pork back along with the pineapple. Cook for about 1 minute to allow the flavors to mingle.
Add your sweet and sour pork to a large serving bowl or platter. Garnish with cilantro leaves. Serve with brown rice if desired.
The master stir fry sauce can be refrigerated for up to 2 weeks. Customize the sauce with ginger, sesame oil, lemongrass or chile flakes to use in other recipes as desired.
**Note: Over time the cornstarch will settle to the bottom of the jar. Just give it a shake or a quick whisk before using.