1 tbsp. sherry
1 tbsp. soy sauce
1 tbsp. cornstarch
1 lb. pork loin, cut in 3/4 pieces
1/4 c. vegetable oil, divided
1 clove garlic, minced
1 sm. onion, sliced
2 green peppers, cut in 1 inch pieces
1/3 c. sugar
1/4 c. catsup
1 tbsp. sherry
2 tbsp. soy sauce
2 tbsp. white vinegar
1 tbsp. cornstarch
1/3 c. water
1 (8 oz.) can pineapple slices, drained and quartered
Hot cooked rice

Combine first 3 ingredients; add pork and let stand 20 minutes. Heat 2 tablespoons oil in a large nonstick skillet; add garlic, onion and green pepper. Stir-fry 2 minutes or until crisp-tender; remove from skillet and set aside. Drain pork.

Heat remaining 2 tablespoons oil in skillet; add pork. Cook over medium heat, stirring constantly 3-5 minutes or until lightly browned. Pour off excess oil. Stir in cooked vegetables.

Combine sugar and next 6 ingredients, stirring until cornstarch dissolves; add to pork mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Add pineapple and boil 1 minute, stirring constantly. Serve over hot rice. Serves 4.