Sweet & Sour Pork

Yield: 4 servings

Ingredients:

1 pound pork tenderloin, cut into bite-sized pieces
Salt and pepper, to taste
1/2 cup cornstarch
3 tablespoons vegetable oil
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
2 stalks celery, sliced
1/2 cup gluten-free sweet and sour sauce
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce or tamari
2 tablespoons honey or maple syrup
Cooked rice, or cooked rice noodles
Green onions, sliced for garnish (optional)

Directions:

1. Season the pork pieces with salt and pepper. Place them in a bowl and toss with gluten-free cornstarch until evenly coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the coated pork pieces to the skillet and cook until golden brown and crispy, about 4-5 minutes per side. Remove the pork from the skillet and set it aside on a plate lined with paper towels to drain excess oil.
4. In the same skillet, add the pineapple chunks, red and green bell peppers, and celery. Sauté for 2-3 minutes until they start to soften.
5. In a small bowl, whisk together the gluten-free sweet and sour sauce, rice vinegar, gluten-free soy sauce or tamari, and honey or maple syrup.
6. Pour the sauce mixture into the skillet with the vegetables. Stir well to coat the vegetables.
7. Add the cooked pork back into the skillet and toss everything together until the pork and vegetables are coated in the sweet and sour sauce. Cook for an additional 2-3 minutes until everything is heated through.
8. Remove the skillet from heat and let it sit for a minute to allow the flavors to meld together.
9. Garnish with sliced green onions, if desired.

Serve the gluten-free sweet and sour pork dish with cooked rice or rice noodles.