Ingredients:

• 1 Ontario pork tenderloin (about 1 lb/454 g)
• 1/4 cup (60 mL) cornstarch, divided
• 1/4 tsp (1 mL) each salt and pepper
• 2 tbsp (30 mL) canola oil
• 1 red onion, cut into thick slices
• 1 large carrot, sliced
• 2 cloves garlic, minced
• 1/3 cup (75 mL) soy sauce
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) brown sugar
• 1 tsp (5 mL) hot pepper sauce 
• 1 green bell pepper, chopped 
• 1 can (398 mL) pineapple chunks with juices

Cooking Instructions:

1. Cut pork tenderloins into 1 inch (2.5 cm) thick slices. Toss with 2 tbsp (30 mL) of the cornstarch, salt, and pepper.
2. In a large skillet, heat oil over medium-high heat and brown pork tenderloin on both sides, in batches if necessary. Remove to a plate. Add onion, carrot, and garlic to skillet and cook, stirring for about 5 minutes or until softened and starting to brown. 
3. In a bowl, whisk together soy sauce, ginger, brown sugar, and hot pepper sauce. Pour into the skillet along with browned pork and green pepper; bring to a simmer.
4. Drain pineapple, reserving juice. Add pineapple chunks to the skillet and whisk the remaining 2 tbsp (30 mL) of cornstarch into pineapple juice. Pour into skillet and stir to coat and cook for 2 minutes or until thickened and glossy.