2 lbs. boneless pork loin, cut in 1/2-inch cubes
1/4 c. soy sauce
1 egg, lightly beaten
Cornstarch, about 1 c.
1 1/2 c. vegetable oil
1 lg. onion, peeled and cut in 8 wedges
1 green pepper, cored, seeded, and cut in 1-inch pieces
1 c. pineapple chunks, drained and juice reserved
2 sm. tomatoes, cored and cut in wedges
Sweet and Sour sauce

Toss pork with soy sauce. Roll in egg; roll in cornstarch, shaking off excess cornstarch. Heat oil in uncovered wok at 400 degrees. Add pork in 4 batches, stirring until golden brown. Drain on paper towels. Keep warm in preheated 200 degree oven.

Drain all but 1 tablespoon oil from wok; heat at 350 degrees. Add onion; stir- fry 2 minutes. Add green pepper; stir-fry 2 minutes. Add pineapple and tomatoes; stir-fry 1 minute. Return pork to wok; add Sweet and Sour sauce. Stir-fry to coat with sauce. Serve immediately.

SWEET AND SOUR SAUCE;
1/2 c. reserved pineapple juice
1/2 c. white wine vinegar
2 tbsp. peanut oil
2 tbsp. packed light brown sugar
1 tbsp. soy sauce
1/2 tsp. freshly ground black pepper
2 tsp. cornstarch mixed with 4 teaspoons cold water

Mix first 6 ingredients in wok. Bring to boil at 225 degrees. Stir cornstarch mixture; add to wok, stirring until sauce is clear and slightly thickened. Sauce may also be prepared in saucepan.