1/2 lb. pork tenderloin
1/2 c. vegetable oil
1 c. green pepper
1 c. canned pineapple
1 c. red tomatoes

SAUCE:

1/2 c. cider vinegar
1/2 c. pineapple juice
1/2 c. brown sugar
1 1/2 tbsp. cornstarch
1 tbsp. water
1 tsp. salt

In a saucepan, combine brown sugar and pineapple juice. Cook until boiling. Cool a couple of minutes. In a cup, mix cornstarch, water and salt. Combine with above, cook until thick.

In a large skillet, pour oil. When hot, add pepper. Let cook a couple of minutes. Put in pork which has been browned in oil, and pineapple. Cook; pour in sauce; add tomatoes. Serve over a bed of rice.