1 (1 1/2-2 lb.) whole pork tenderloin
2 1/4 c. water, divided
1/2 of 1 lb. can pineapple chunks or tidbits, drained, syrup reserved
1/3 c. cornstarch
1 1/2 c. 1" green pepper squares
Cooked rice
2 eggs, beaten
1 tsp. salt
3/4 c. flour
1/2 c. cider vinegar
1/2 c. soy sauce
3/4-1 c. light brown sugar
3/4-1 c. thin onion slices, quartered

Trim tenderloin and cut in half lengthwise. Cut split loin into 1/4 inch slices. Add salt, 1/4 cup water and flour to beaten eggs, whipping until smooth and thick. Set aside in refrigerator.

Combine 1/2 cup plus 2 tablespoons syrup from pineapple with 1 1/2 cups water, vinegar, soy sauce and brown sugar in saucepan. Bring to boil.

Mix cornstarch with 1/2 cup water and stir into boiling mixture, stirring constantly until thickened. Reduce heat to very low and keep Polynesian sauce warm while frying pork. Coat pork slices with egg batter and deep fat fry at 375 degrees until light brown. Drain on paper toweling and keep warm. Add onion, green pepper and pineapple to Polynesian sauce. Add pork and serve over rice.