Spicy Sweet and Sour Pork from The Titanium Chef

This is a quick and easy dinner and tastes delicious!  Its a nice one-dish dinner that is loaded with veggies, tender pork and ad a bold Asian inspired flavor.  A bed of coconut rice would be a perfect accompaniment!

Spicy Sweet and Sour Pork

Prep Time: 20 minutes
Yield: 4 servings (serving size about 1 1/2 cups)

1/4 cup slivered almonds
1 pound pork tenderloin cut into 3/4 inch cubes
2 T cornstarch, divided
3 T low-sodium soy sauce, divided
1 8-ounce can pineapple chunks in juice, undrained
1/4 cup cider vinegar
2 T ketchup
3 tsp Sriracha (hot chile sauce)
1 T canola oil
1 cup chopped onion
1 tsp minced ginger
1/2 tsp minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions

Preheat oven to 400 degrees.  Place almonds on a baking sheet; bake for 4 minutes or until toasted and set aside.  While almonds cook, combine pork, 1 T cornstartch and 1 T soy sauce; toss well to coat.  Drain pineapple in a sieve over a bowl, reserving juice.  Combine Juice, remaining 1 T cornstarch, remaining 2 T soy sauce, vinegar, sugar, ketchup and Sriracha, stirring with a whisk.  Heat a large skillet over medium-high heat.  Add canola oil to pan; swirl to coat.  Add pork to pan, saute 3 minutes.  Add 1 cup 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.  Sprinkle with almonds and green onions.

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