Pineapple Pork Tenderloin
  • 2 pounds pork tenderloin cut into ¾” cubes
  • Pancake mix for coating pork cubes
  • Oil for frying meat
  • 1½ medium cans pineapple chunks (save juice)
  • 3 tablespoons cornstarch
  • 1½ cans chicken broth
  • 1 tablespoon cider vinegar
  • ⅓ cup sugar
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 2 green peppers cut into 1” cubes
  • 2 medium onions cut into 1” cubes
  • 1 large carrot, sliced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon crushed red pepper flakes
  1. 1. Add enough water to pancake mix to make a medium-thick batter.
  2. 2. Dip each pork cube into batter and remove with tongs, placing on a tray so they will not touch. Refrigerate uncovered for 30 minutes.
  3. 3. In a large measuring cup, combine “saved” pineapple juice, cornstarch, broth, vinegar, and sugar; refrigerate 30 minutes.
  4. 4. Heat a large skillet (or Dutch oven) over medium-high heat. When hot, add ¼” oil. Using tongs, add several cubes of pork (not touching) and fry until golden brown; remove and drain on paper towels. Repeat procedure (adding more oil as necessary), frying remaining cubes.
  5. 5. When finished, reheat oil, add a little more oil, and then re-fry all pork; drain on paper towels. Discard oil from skillet and wipe clean.
  6. 6. Stir cornstarch mixture well then add to skillet; cook on low-medium heat until thickened slightly, and then stir in ketchup and soy sauce.
  7. 7. Add peppers, onions, carrot, ginger, and red pepper flakes; cook covered 10 minutes. Add pineapple chunks.
  8. 8. Just before serving, increase heat and add pork cubes; heat thoroughly and fast!
  9. 9. Serve immediately over rice