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2 lb. pork tenderloin
1 egg, beaten
1/2 c. cornstarch
pure vegetable oil
2 or 3 carrots, sliced,
oblique cut
1 green pepper, cut in strips
1 small onion, sliced
1 (14 oz.) can pineapple
2 Tbsp. soy sauce
1/3 c. wine vinegar
1/4 c. brown sugar
2 tsp. garlic powder
2 Tbsp. cornstarch
1/2 c. water

Cut meat from tenderloin in one-inch cubes. Dip cubes
in beaten egg; roll in cornstarch. Shallow-fry pork cubes a
few at a time, in hot oil until crisp and cooked. Parboil
carrots. Stir-fry pepper and onion in oil. Drain pineapple;
add enough water to juice to make 1 cup. Combine pineapple,
pineapple juice and water, soy sauce, vinegar, brown sugar,
garlic powder, browned pork and carrots, peppers and onions in
skillet. Heat to boiling. Blend cornstarch with water until
smooth; stir into skillet. Cook over medium heat until bubbly
and clear. Serve over crisp noodles or fluffy rice.

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