Ingreadient :

• 1 can (8 ounces) unsweetened pineapple chunks, undrained
• 3 tablespoons cornstarch, divided
• 1 tablespoon plus 1/2 cup cold water, divided
• 3/4 teaspoon garlic powder
• 1 pork tenderloin (1 pound), cut into thin strips
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil, divided
• 4 cups fresh broccoli florets
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 small onion, cut into wedges
• Hot cooked rice

Direction :

1. Drain pineapple, reserving 1/4 cup juice. In a bowl or shallow dish, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice; add pork and turn to coat.
2. In a small bowl, combine soy sauce, brown sugar, ginger, cayenne and the remaining 1/2 cup water, 1 tablespoon cornstarch and reserved pineapple juice until smooth.
3. In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
4. Stir-fry the broccoli, carrots and onion in remaining 1 tablespoon oil until tender. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.