INGREDIENTS:
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 2 1/2 tablespoons balsamic vinegar
- Kosher salt
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons ketchup
- 3 tablespoons sugar, plus a pinch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 2 green bell peppers, cut into 1/2-inch pieces
- 3 scallions, cut into 1/2-inch pieces
- 1 can pineapple chunks, drained and juice saved
PREPARATION:
- Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water, and 1/2 teaspoon salt in another bowl.
- Heat 2 tablespoons vegetable oil in a large non-stick skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet
- Heat the remaining 1 tablespoon vegetable oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots, green peppers, and scallions and stir-fry until crisp-tender, about 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, soy sauce mixture, pineapple chunks and 2 tablespoons pineapple juice; stir and continue cooking under covered skillet and low heat until pork is cooked through, the vegetables are tender and the sauce is thickened.
