I made this recipe with a left over package of Pork Tenderloin, I had gotten on sale at Sam's Club.
The recipe I used is one I had made more than 10 years ago, I made the meat portion from one cookbook, & the sauce portion from my own cookbook. I doubled the SAUCE because when I opened the cryovac Package of meat, there were 2 tenderloins inside.
I could have even made a triple batch of the sauce. Because I am trying to cut back in calories I chose to use Splenda instead of sugar, & the results were fantastic. Although the meat was fried in oil, I did not eat that many pieces, so it was OK
The recipe to make the Pork came from an old cookbook called OLD MOUNTAIN MEASURES. This recipe should serve 8 average servings. It has 644 calories per serving, 11 grams of fat, 153 cholesterol, sodium 262 Mg. 96 carbs and 4 grams of fiber per serving with 17 grams of sugar, and 37 grams of protein. The original recipe with sugar has 922 calories, 158 carbs, & 80 grams of sugar, a difference of 63 grams. EVERY LITTLE BIT HELPS WHEN YOU ARE TRYING TO WATCH WHAT YOU ARE EATING. I used MY FITNESS PAL in calculating the calories.
Remove silver skin from outside tenderloin, if not already removed. Then cut meat into medium size chunks, similar to these or make smaller if desired. But my husband prefers the larger pieces of meat. Lightly season with salt & pepper if desired. I CHOSE NOT TO USE ANY.
Now crack 2 large eggs into a large bowl and beat lightly with a fork.
Add 6 to 8 pieces of meat to the beaten eggs and coat on all sides.
Add 1 1/2 cups corn starch to a large platter.
Then remove meat chunks from egg mixture, allowing excess egg to drip back into bowl, then add meat to platter of corn starch. Coat meat on all sides.
Place a wire rack over a long flat pan, then add coated meat chunks/cubes to rack and allow to dry at least 10 minutes or longer. Repeat until all of the meat is coated, add additional corn starch if needed. I DID NOT NEED EXTRA.
Prepare and cook rice according to package directions.
Chop & slice peppers and onions, can also use snow peas, & carrots if desired cut on the biased.
Drain the juice from both cans of chunk pineapple chunks, into a 4 cup measure, then add the splenda or sugar, 2 1/2 tablespoons corn starch, distilled vinegar, and catsup or tomato paste. Whisk or stir until blended together. Then set aside till needed.
In a large deep pot or skillet, pour in enough oil to deep fry, and heat until it is very hot about 350 to 375 degrees F. Add enough cubed pork to cover bottom of pot or skillet, Meat will immediately sink to the bottom.
When it is cooked it will rise to the top. Remove the meat to a platter lined with paper towel. Then repeat until all of the meat has been cooked.
To make the sauce, add the 2 TBS. oil to the large skillet, allow to heat over medium high heat, then add the prepared chopped veggies, and cook for 2 to 3 minutes, until almost crisp tender. Now add the reserved pineapple juice mixture, and chunk pineapples, and continue to cook till mixture thickens.
If desired you may add all of the cooked tenderloin to vegetables and fruit, or leave separated & serve individually from plate.