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.