1 lb. pork tenderloin
2 tbsp. oil
1 sm. onion, chopped
1/4 c. vinegar
1 tbsp. cornstarch
1 1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. pepper
1/2 c. currant jelly
1 sm. green pepper, cut in strips
1 sm. red pepper, cut in strips
1 can pineapple chunks, drained

Brown pork in oil. Add onion, cover and simmer 20 minutes. Combine vinegar, cornstarch, salt, and green pepper. Add jelly and pepper strips to skillet. Bring to boil; stir. Cover, simmer 5 minutes, add pineapple and heat.