Ingredients:
~ 1/4 cup slivered almonds
~ 1 lb pork tenderloin, cut into 3/4" cubes
~ 2 tablespoons cornstarch
~ 3 tablespoons soy sauce
~ 1 (8 ounce) can pineapple chunks in juice
~ 1/4 cup cider vinegar
~ 1/4 cup sugar
~ 2 tablespoons ketchup
~ 2 teaspoons Sriracha (I used curry powder)
~ 1 tablespoon vegetable oil
~ 1 teaspoon ginger powder
~ 1/2 teaspoon garlic powder
Directions:
1. Pre-heat oven to 400°.
2. Place almonds on a baking sheet and bake for 4 minutes or so (until toasted).
3. In a bowl, combine pork, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Drain pineapple, reserving the juice.
4. In a separate bowl, combine pineapple juice, 1 tablespoon cornstarch, 2 tablespoons soy sauce, cider vinegar, sugar, ketchup and Sriracha. Whisk.
5. Heat a large skillet over medium-high heat. Add oil to pan. Once oil is heated, add the pork to pan and saute for about 3 minutes. Add the ginger and garlic and saute for another minute. Stir in the pineapple, saute for 3 minutes, stirring constantly. Add the vinegar mixture and bring to a boil. Let simmer on medium heat for about 5 minutes.
6. Serve on top of Coconut Rice. Sprinkle the toasted almonds on top.
Source: My Recipes.com