1 lb pork tenderloin
1 tbsp regular or gluten-free soy sauce
1 tbsp cream sherry
1 large egg, lightly beaten
3 tbsp corn starch
¼ cup wheat or gluten-free flour
1 large green pepper, seeded and cut into 1-inch squares
2 carrots, peeled and sliced into bite-sized pieces
3 cloves garlic, minced
3 cups cooking oil for frying
Rice, prepared according to package directions
1 cup water
1 tbsp corn starch
½ cup ketchup
¼ tsp salt
5 tbsp sugar
2 tbsp white vinegar
¾ cup pineapple tidbits, drained
Preheat oven to 200 degrees. Trim the pork of any excess fat and silver skin. Cut into 1-inch cubes. Marinate the pork cubes in soy sauce and sherry for at least 15 minutes. In a large bowl, mix together the egg and corn starch.
In separate bowl, dissolve corn starch in water. Add in remaining sauce ingredients. Whisk to blend.
Just before cooking, drain excess marinade from pork. Add the pork cubes to the egg and corn starch mixture. Mix well, then dredge each piece of the meat in flour to coat. In large skillet, heat cooking oil to 350 to 375 degrees. It will take 5 to 10 minutes to bring the oil up to temperature. Fry pork in batches until golden brown, about 5 minutes. Drain on paper towels. Place cooked pork in oven. The oil will need a minute or two between batches to come back up to temperature.
Pour used oil into a clean, dry disposal container (a large tin can will do). Wipe browned residue from skillet. Take 3 tbsp oil off the top and return to skillet. Stir fry green peppers, carrots and garlic for 3 minutes. Add sauce mixture and cook until it thickens and clears. Pour over pork pieces. Serve immediately with rice.