1 lb. pork tenderloin, cut in 1 inch cubes
2 tbsp. olive oil
1 sm. onion, cut finely
1/4 c. vinegar
1 tbsp. cornstarch
1 1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. pepper
1/2 c. currant jelly
1 sm. green pepper, cut in strips
1 sm. red pepper, cut in strips
1 (8 oz.) can pineapple chunks, drained

Brown tenderloin in olive oil; add onion. Simmer 20 minutes. Combine rest of ingredients; bring to a boil in separate pan and simmer 5 minutes. Serve with rice.