1/2 c. flour
1/2 tsp. salt
1 lb. pork tenderloin
1 beaten egg
1/2 c. sugar
1/2 c. vinegar
1/3 c. pineapple juice
1/4 c. catsup
1 tbsp. soy sauce
2 tbsp. cornstarch
1 c. pineapple chunks
1 sliced green pepper

1. Combine flour and salt.

2. Cut pork tenderloin into 3/4 inch cubes.

3. Dip meat into egg, then into flour.

4. Fry pork in deep hot fat (360 degrees) for 6 to 9 minutes, until done; drain on paper towels; keep warm.

5. In wok or skillet combine the sugar, vinegar, pineapple juice (reserved from draining pineapple chunks) and catsup. Heat. Stir often.

6. Blend 2 tablespoons cornstarch with 2 tablespoons water. Stir into skillet. Cook, stirring until mixture is thick and bubbly.

7. Add the warm pork, pineapple and green pepper. Heat and stir about 5 minutes. Serve over rice. This is my family's favorite meal.