Sweet and Sour Pork
1 c picante sauce
1 Tbsp rice wine vinegar
2 Tbsp minced peeled fresh ginger root
reserved pineapple juice
1 1/2 Tbsp cornstarch
2 Tbsp vegetable oil
1 1/2 lb boneless pork tenderloin, cut into thin strips
1 medium head of green cabbage, cut in quarters and very thinly sliced
1/4 c apple juice
14 oz can pineapple chunks,drained -reserve juice
Stir together in a medium bowl the picante sauce, vinegar, ginger root, pineapple juice and cornstarch .Set aside.
Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the pork and stir-fry until browned and no longer pink. Remove the pork from the skillet and set aside.
Heat the remaining oil in the skillet. Add the cabbage to the pork drippings and oil and stir fry until tender crisp. Add the apple juice and cook for 5 minutes, stirring occasionally. Remove cabbage from the skillet and keep warm.
Add the picante sauce mixture to the skillet. Cook and stir over medium heat until the mixture boils and thickens. Stir in the pineapple. Return the pork strips to the skillet and cook until the mixture is hot and bubbly. Serve over the cabbage.