1 lb. pork tenderloin, cut in 1 inch cubes
2 tbsp. oil
1 sm. onion, finely 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 can (8 oz.) pineapple chunks, drained

Brown pork well in oil in skillet. Add onion, cover and simmer 20 minutes. (Always cook pork thoroughly.) Combine vinegar, cornstarch, salt, ginger and pepper; add with jelly and pepper strips to skillet. Bring to a boil, stirring. Cover; simmer 5 minutes. Add pineapple and heat. Makes 4 servings. Serves with Chinese fried rice.