A delightful twist on the classic sweet and sour pork, enhanced with vibrant flavors and a touch of garlic.
In a mixing bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and ground ginger to create the sauce.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Trim the pork tenderloin of any visible fat and cut it into bite-sized cubes.
Cut the pork into uniform pieces for even cooking.
Heat a large skillet over medium-high heat and add the garlic. Sauté until fragrant.
Avoid burning the garlic by stirring constantly.
Add the pork to the skillet and cook until browned on all sides.
Cook the pork in batches if necessary to prevent overcrowding.
Add the pineapple juice to the skillet and bring to a simmer.
Scrape the bottom of the skillet to deglaze and incorporate all flavors.
Add the pineapple chunks, bell pepper, onion, and carrot to the skillet. Stir to combine.
Cut the vegetables into similar sizes for even cooking.
Pour the prepared sauce into the skillet and stir until the sauce thickens and coats the ingredients.
Keep stirring to prevent the sauce from sticking to the skillet.
Serve the stir-fry hot over steamed rice or noodles.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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