Sweet and Sour Pork Stir Fry

Get take-out style results at home! Change up your weeknight meal routine with this quick and easy stir fry. Feel free to tailor it to include whatever vegetables you may have on hand. Throw in chopped bok choy or sugar snap peas for crunch. It’s fresh, healthy, and satisfying.

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

Salt and pepper

2 tablespoons vegetable oil

1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced

1 onion or scallion, thinly sliced

2 bell peppers (ribs and seeds removed), cut into 2-inch pieces

1 package (10 ounces) frozen broccoli florets, thawed and patted dry

Cooked rice, for serving

In a small bowl, stir together ⅓ cup pineapple juice, vinegar, soy sauce, cornstarch, and ¼ cup water. Season sauce with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook pork until well browned (2-4 minutes); transfer to a plate.

To skillet, add onions and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

Add pork, broccoli, and pineapple chunks to skillet. Whisk sauce; add to mixture. Bring to a simmer.  Continue to stir, heating until broccoli is warmed through (2 to 4 minutes). Serve over rice.