This got a, "This is the best, most awesome pork ever!" from my daughter. It has to be a keeper! :)
1 pound pork tenderloin, cut into chunks
2 tablespoons plus 1 teaspoon cornstarch, divided
1 bag frozen snap peas
1 can pineapple chunks
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/3 cup apricot preserves
1 tablespoon olive oil
1 medium red onion, cut into wedges
3 cups hot cooked rice
Combine 2 tablespoons of cornstarch and salt. Add pork, coating well; set aside.
Combine soy sauce, rice vinegar, and 1 teaspoon cornstarch. Add apricot preserves and whisk well; set aside.
Add oil to skillet; heat over medium-high heat. Place pork in skillet in a single layer and cook undisturbed about five minutes or until browned on one side. Turn pork over and cook an additional one to two minutes. Add onion and peas for another minute or two. Reduce heat to medium and add pineapple and sauce. Cook until sauce is thickened and simmering, stirring constantly.
Serve with rice.