YIELD Makes 6 servings
|1‑2/3||cups orange-pineapple juice|
|2||pounds lean pork tenderloin, cut into 1/2-inch cubes|
|1/4||cup stir-fry sauce|
|2||cloves garlic, minced|
|1/4||cup rice vinegar|
|1||green pepper, cut into strips|
|1||red pepper, cut into strips|
|1||medium onion, sliced|
|2||seedless tangerines, peeled and sectioned|
|Hot cooked rice|
- Combine juice, pork, water, stir-fry sauce and garlic in large saucepan. Bring to a boil. Reduce heat; cover. Simmer 45 to 60 minutes or until meat is tender. Strain cooking liquid; reserve for sauce. Set meat aside.
- Combine sugar and cornstarch in large saucepan. Add vinegar; stir until smooth. Gradually stir in reserved cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Add peppers and onion; simmer 5 minutes. Add meat and tangerine sections to sauce; heat thoroughly. Serve over hot cooked rice.
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