1 lb. pork tenderloin, cut into 1-inch cubes
2 tbsp. oil
1 small onion, chopped
1/4 c. vinegar
1/2 c. currant jelly
1 small green pepper
1 small red pepper
8 oz. can pineapple chunks, drained
1 tbsp. cornstarch
1/4 tsp. ginger
1 1/2 tsp. salt
1/8 tsp. pepper

Brown pork well in oil. Add onion. Cover and simmer 20 minutes. Combine vinegar, cornstarch, salt, ginger and pepper. Add jelly and pepper strips to skillet and bring to a boil, stirring occasionally. Cover and simmer 5 minutes. Add pineapple and heat. Serve over rice.