Fustini's Oils and Vinegars
Hawaiian Ginger Pork

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Hawaiian Ginger Pork

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Hawaiian Ginger Pork


Submitted by Jill Bakewell

Servings4

Ingredients

  • 3 tablespoons Fustini's Blood Orange olive oil
  • 3/4 pound trimmed pork tenderloin, sliced 1/2 inch thick
  • 1 20-oz can pineapple chunks in juice, drain juice, but reserve
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 1/4 cup Fustini's Ginger and Honey balsamic
  • 2 medium carrots, peeled and sliced diagonally into 1/4-inch slices
  • 1 medium green pepper, seeded and cut into 1-inch pieces
  • 1 tablespoon corn starch
  • 2 cups cooked rice or chow mein noodles

Hint

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.


Directions

Step 1. 

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.


Step 2. 

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.


Step 3. 

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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