1 lb pork tenderloin
8 oz can pineapple tidbits (juice pack)
2/3 c. orange juice
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1/2 tsp. grated gingerroot
Dash ground red pepper
4 green onions, bias-sliced into 1" pieces
1 medium carrot, cut into thin strips
1 clove garlic, minced
1 Tbsp. butter

Place pork on rack in shallow roasting pan. Insert meat thermometer in thickest portion, making sure bulb doesn't touch pan. Roast, uncovered, in a 325°F oven 1 hour or until thermometer registers 170 degrees. Cover to keep warm.

Meanwhile, drain pineapple, reserving juice. For sauce, combine reserved juice, orange juice, cornstarch, soy, gingerroot, and red pepper. Set aside.

In a medium saucepan cook onions, carrot, and garlic in hot butter 3-4 minutes or till crisp-tender. Stir sauce; add to vegetables. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in pineapple; heat through. Slice pork; spoon sauce atop.

Makes 4 servings.

Microwave Directions: Roast pork as directed. Drain pineapple, reserving juice. For sauce stir together reserved juice, orange juice, cornstarch, soy sauce, gingerroot, and red pepper. Set aside. In a 1 1/2 qt. micro-safe casserole, micro-cook onions, carrot, garlic, and butter, covered, on 100% power (high) 3-4 min. or till crisp-tender, stirring after every minute. Stir in pineapple. Cook uncovered on high 3-5 min. or till thickened and bubbly, stirring after every minute. Stir in pineapple. Cook, uncovered, on High 1-1 1/2 min. or till heated through. Serve as directed above.

Submitted by: Karen LaValley