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1 lb. lean pork loin or tenderloin, cut into 1" cubes
1/4 cup flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons olive oil (she uses extra virgin)
1 cup celery, diced
1 green pepper, slivered
1 small onion, sliced thin
1 (19 oz.) can pineapple tidbits, undrained
1/4 cup ketchup
1/2 cup brown sugar, packed
1 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
In a small bowl; combine flour, salt, and pepper; dredge pieces of meat in it to completely coat. Heat the oil in a Durch oven and brown the meat pieces. Reserve any leftover flour for later.
Meanwhile, in a large bowl, mix thoroughly the celery, green pepper, onion, pineapple and juice, ketchup, brown sugar, mustard, Worcestershire sauce, and the flour left over from the dredging. Pour over browned meat and mix. Cover and simmer 30 to 45 minutes. Serve over fluffy white rice.
*Note: She said if she doubles the recipe, she uses 1 green pepper and 1 red pepper. |
