Weight Watcher’s Sweet and Sour Pork

• 1 15-ounce can pineapple chunks, canned in juice (see sauce below)
• 1-1/2 pounds boneless pork tenderloin, cut into 1-inch strips
• 2 teaspoons sesame oil
• 2 cups fresh or frozen bell pepper strips

Sauce

• 2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon plus 1 teaspoon cider vinegar
• ½ cup pineapple juice

Drain pineapple, reserving ½ cup of juice for sauce.  Set pineapple aside.
Stir pineapple juice together with remaining sauce ingredients.  Stir until cornstarch is dissolved.
In wok or Teflon skillet, heat sesame oil over high heat.  Add pork and stir fry until well browned, about 10 minutes.  Stir in peppers and reserved pineapple.  Add sauce and bring to a boil.  Reduce heat to low and simmer until pork is cooked through, about 5-10 minutes more.  Stir occasionally to prevent sticking.  Serve immediately with cooked rice.