BATTER: (for 1 pound meat):

2 eggs, beaten
1/2 c. flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 tbsp. milk
1 lb. pork tenderloin, cubed
Lite Wesson oil to fry meat in

SAUCE:

1 can pineapple chunks in own juice, drained & reserved
1/4 c. brown sugar
1/4 c. vinegar, white
3 tsp. soy sauce
2 tbsp. cornstarch
1/2 c. water
1 green pepper, cut into chunks
1 med. onion, cut into med. size pieces

Mix batter ingredients together. Heat oil to deep fry temperature; dip cubed meat into batter, fry and drain on paper toweling. Prepare sauce as follows: In medium saucepan, combine brown sugar and cornstarch, blend in liquid from pineapple, 1/2 cup water, vinegar and soy sauce. Cook and stir over low heat until mixture thickens. Carefully stir in green pepper, onions and pineapple chunks. Heat for approximately 2 to 3 minutes; add meat chunks. Heat for 4 to 5 minutes. Serve hot over white rice.