1 (1 lb.) pork tenderloin
Vegetable cooking spray
1/4 c. water
1 (20 oz.) can unsweetened pineapple tidbits, undrained
1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/4 c. cider vinegar
2 tbsp. soy sauce
3/4 c. thinly sliced green pepper strips
1/4 c. thinly sliced onion
3 c. hot, cooked rice

Trim fat from pork; cut into 2" x 1/2" strips. Coat skillet with cooking spray; place over medium heat. Add pork; cook until browned. Add water; cover and reduce heat and simmer for 30 minutes; drain.

Drain pineapple, reserving juice; set pineapple aside. Combine sugar and cornstarch in a saucepan, stir in juice, vinegar and soy sauce. Cook over medium heat, stirring constantly, until thickened. Pour over pork and let stand for 15 minutes.

Stir in pineapple, green pepper and onion. Simmer, uncovered for 8 to 10 minutes. Serve over rice. Yield: 6 servings.