Categories: Asian, Pork

Ingredients

• 1/8 cup slivered almonds
• 1/2 pound pork tenderloin, cut into 3/4-inch cubes
• 1 tablespoons cornstarch, divided
• 1 1/2 tablespoons low-sodium soy sauce, divided
• 1/2 (8-ounce) can pineapple chunks in juice, undrained
• 1/8 cup cider vinegar
• 1/8 cup sugar
• 1 tablespoons ketchup
• 1 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1/2 tablespoon canola oil
• 1/2 cup prechopped onion
• 1/2 teaspoon bottled minced ginger
• 1/4 teaspoon bottled minced garlic
• 1/2 cup chopped green bell pepper
• 1/8 cup slivered green onions

Directions

1. Preheat oven to 400°.

2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.

3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.

4. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

5. Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

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