4 med. pork loin, cut 1 inch pieces
1 diced sm. bell pepper, 1 inch pieces
1 sm. onion, diced, 1 inch pieces
1 (8 oz.) jar maraschino cherries
1 (8 oz.) can chunk pineapple, drained
1/3 c. light corn syrup
1 tbsp. olive oil

Dip pork loin in pancake flour and batter. Fry battered pork in peanut oil until brown. Set aside. In wok or non-stick fry pan, in olive oil, stir fry onion, pineapple, and bell peppers until browned- edged, add cherries and corn syrup. Add flour and water mixture to thicken, then add fried pork. Mix and serve over rice.