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Sweet And Sour Pork Stirfry

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Makes: 4 servings adjust
Pork and pineapple stirfry



  • 1 pound Pork Tenderloin

Step 1

Trim fat and silver skin from pork. Cut into strips crosswise.


  • 12 teaspoon Salt
  • 2 tablespoons Cornstarch

Step 2

Combine salt and 2 tablespoons of cornstarch in a small bowl. Add pork. Toss to coat. Set aside.


  • 1 teaspoon Cornstarch
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 13 cup Apricot Preserves

Step 3

Combine 1 teaspoon cornstarch, soy sauce and rice vinegar. Whisk in apricot preserves until well combined. Set aside.


  • 1 tablespoon Coconut Oil, or vegetable oil
  • 1 medium Red Onion, cut into 1/2 inch wedges

Step 4

Heat oil in 12" skillet or wok. Add pork into skillet in a single layer and cook undisturbed 4-6 minutes or until brown on one side. Turn pork over and cook an additional 1-2 minutes. Add onion. Cut 30-60 seconds or until onion begins to brown. Reduce heat to medium.


  • 1 whole Pineapple, cored, peeled and cut into chunks
  • 2 cups Sugar Snap Peas, about 7 ounces, cut in half on the bias

Step 5

Add half of pineapple (set other half aside for another use), sugar snap peas and sauce. Cook 1-2 minutes or until sauce is thickened, stirring constantly.


  • 3 cups Rice, cooked

Step 6

Serve over rice.
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