1 lb pork tenderloin, cut into 1/2 inch cubes
2 eggs, lightly beaten
1/4 cup whole wheat flour
2 T wine vinegar
2 T brown sugar
1 cup chicken buillon
1 cup pineapple chunks with juice
1 green pepper, chopped
1/2 cup carrot, chopped
1 t curry powder
1/2 t ground ginger
1 t garlic powder
Roll meat cubes in eggs and then in flour. Brown the pork in a large skillet sprayed with oil until the juices run clear, 5-7 minutes. Remove and drain. Re-spray the skillet if necessary. Add remaining ingredients to skillet. Mix and cook over medium heat until mixture begins to thicken.
To freeze: Let cool. Scrape into zipper bags. Label and freeze
To heat: Rewarm in microwave or on stove. Serve over hot rice.