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From the Kitchen of: Irene in Paris, TX
| 3/4 | lb. | pork tenderloin, cut into 3/4 in. cubes | |
| 1 | onion, cut into thin wedges | ||
| 1 | sweet green pepper, chopped | ||
| 1 | sweet red pepper, chopped | ||
| 1 | 8 oz. can | pineapple chunks, in juice, undrained | |
| 3 | T | cider vinegar | |
| 2 | T | packed brown sugar | |
| 2 | t | low-sodium soy sauce | |
| 1 1/2 | C. | quick cooking rice | |
| 1 | 8 1/2 oz can | sliced peaches | |
| water | |||
| 1 | T | cornstarch |
Coat a skillet with nonstick spray. Cook pork over med. heat, stirring occasionally, until it loses its pink color, 5 to 6 mins. Add onions, sweet peppers, undrained pineapples, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, about 5 mins.
Meanwhile, cook rice.
Drain peaches, reserving juice. Add enough water to juice to make 1/2 cup. Blend in cornstarch. Cut each peach slice into thirds. Stir cornstarch mixture and peaches into skillet. Cook, stirring constantly, until bubbly. Cook for 1 min. more. Serve over rice. 4 Servings