12 oz. whole pork tenderloin
1 sm. fresh pineapple
1/2 c. orange juice
1/4 c. soy sauce
1 tbsp. honey
1/2 tsp. instant chicken bouillon
1 clove garlic
1/8 tsp. pepper
1 med. green or red bell pepper, cut in 1-inch squares
2 tbsp. cooking oil
4 tsp. cornstarch
1 tbsp. cold water

Partially frozen and cut in 1/8 inch strips. Set aside.

Cut pineapple into spears lengthwise; remove juice. In a bowl, combine orange juice, soy sauce, honey, bouillon, garlic, pepper and reserved pineapple juice, set aside. Fry pork with bell pepper and add cornstarch to cold water. Add to meat mixture. Add sauce and heat and serve.