Ingredients

• 1 cup brown rice
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1 1/4 pounds pork tenderloin, trimmed
• 1 tablespoon cornstarch
• Kosher salt and cracked black pepper
• 1 tablespoon peanut oil
• 2 cloves garlic, minced
• 2 bell peppers (any color), sliced
• 1/2 cup diced fresh pineapple
• 4 scallions, thinly sliced on the diagonal
• 2 tablespoons roasted peanuts, chopped (optional)

Instructions

1. Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.