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Make the rice while the pork is cooking. For added flavor to the rice, add 1 tablespoon of Blood Orange olive oil and 2 tablespoons of Ginger and Honey balsamic.
In a large skillet, heat 2 tablespoons of Blood Orange olive oil over medium-high heat. Add pork slices and cook 2-3 minutes on each side or until browned. Remove pork from the pan.
To the same pan, whisk in 1/4 cup of reserved pineapple juice, ginger, brown sugar and Ginger & Honey balsamic, blending well. Stir in carrots and pork, turning to coat well. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until carrots are tender. Add green pepper and pineapple chunks to the pan. Cover and simmer 5 minutes.
In a small bowl, stir cornstarch into the remaining 1/2 cup of pineapple juice until dissolved. Gradually add mixture to the pan and cook over medium-high heat until sauce has thickened, about 3 minutes. Serve over cooked rice or chow mein noodles.
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