Savoury and sweet and flavours blend together to make a fabulous dinner dish.

Ingredients

1 tbsp vegetable oil

1lb pork tenderloin cut into 1cm thick strips

1.5 cups mixed orange and green bell pepper cut into thin strips

1 medium onion, chopped

2 cloves of garlic, minced

1 can of cream of mushroom soup (284 mL)

1 can of pineapple tidbits packed in juice (398 mL)

2 tbsp soy sauce

1 tbsp honey

black pepper, to taste

1 cup cooked rice

Instructions

1. Brown pork well in heated oil at medium-high heat in large skillet. Remove pork; set aside.
2. Reduce heat to medium. Add pepper strips, onion and garlic. Cook and stir for 2 minutes.
3. Stir in soup, pineapple with juice, soy sauce and honey.
   
4. Return pork to skillet. Heat to a boil. Cover and cook over low heat until pork is cooked through – about 5 minutes – stirring occasionally.
5. Stir in rice and black pepper. Turn off heat and cover skillet. Let stand 10 minutes or until rice is tender. Stir gently before serving.

Makes 4 servings.