Spicy Sweet & Sour Pork

This is a yummy, light recipe I adapted from a magazine. It has great flavor and is a pretty quick fix if you cut the meat, pepper and onions ahead of time. The original recipe called for pork tenderloin, but I used the boneless pork roasts you can buy at Costco in a 4 pack. One of them was plenty for our family of four and it was much cheaper than tenderloin. Enjoy! :)

Spicy Sweet & Sour Pork

1 pound pork roast, cut into 3/4 inch cubes
2 Tablespoons cornstarch, divided
3 Tablespoons low-sodium soy sauce, divided
1 can pineapple chunks in juice, undrained (It was a regular can, not a baby can)
1/4 cup cider vinegar
1/4 cup sugar
2 Tablespoons ketchup
1 teaspoon Sriracha sauce (hot chile sauce)
1 Tablespoon canola oil
1 cup chopped onion
1 teaspoon minced ginger
2 teaspoons minced garlic
1 cup chopped green bell pepper

Combine pork, 1 Tablespoon cornstarch and 1 Tablespoon soy sauce; toss well to coat. Drain pineapple in a strainer over a bowl, reserving juice. Combine juice, remaining 1 Tablespoon cornstarch, remaining 2 Tablespoons soy sauce, vinegar, sugar, ketchup, and Sriracha sauce, stirring with a whisk.

Heat a large nonstick skillet over medium high heat. Add canola oil. Add pork to pan; saute 3 minutes, stirring frequently. Add onion, ginger, and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Serve over rice.