Ingredients
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
can (8 oz) pineapple chunks in juice, drained and juice reserved
2
tablespoons soy sauce
1
tablespoon rice vinegar
1/4
cup packed brown sugar
5
teaspoons cornstarch
3
tablespoons vegetable oil
1
(16 oz) pork tenderloin, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
3
cups small fresh broccoli florets
2
large bell peppers (red and yellow), cut into 1-inch pieces
1
tablespoon chopped garlic
1
teaspoon grated fresh gingerroot
3
medium green onions, cut into 1/2-inch pieces
4 1/2
cups cooked white rice
Preparation
In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.
