A restaurant favourite made at home 

with a new twist, the addition of 

Coca Cola Classic. The sweetness of the 

coke balances the sour in this dish.

Serve over rice or noodles

1 lb    (500 g) pork tenderloin

Pinch    each salt and pepper egg

1        egg

2 tbsp  (25 mL) each cornstarch and 

         All purpose flour

1/2 cup (125 mL) vegetable oil

Half     onion, sliced

1        large carrot, thinly sliced

1        red or green pepper, chopped

2        cloves garlic, minced

1 can   (14 oz) pineapple chunks 

1 can   (355 mL) Coca Cola Classic

1/4 cup (50 mL) apple cider vinegar

2 tbsp  (25 mL) each cornstarch 

         soy sauce 

1. Cut pork into 3/4-inch (2cm) cubes

and sprinkle with salt and pepper. 

Lightly beat egg in shallow bowl.

Combine cornstarch and flour in another

shallow bowl. Dip pork cubes in egg

and let excess drip off. Dredge in flour

mixture.

2. Heat oil in large nonstick skillet

over medium high heat and cook pork,

turning once, for about 10 minutes or

until hint of pink remains inside. 

Remove to paper towel lined plate.

Drain all but 1 tbsp (15mL) of the oil

in skillet.

3. Stir fry onion, carrot, pepper and

garlic over medium high heat for 3 

minutes or until tender crisp.

Drain pineapple, reserving juice.

4. In bowl, whisk together pineapple

juice, coke, vinegar, cornstarch and 

soy sauce and add to skillet. Bring to 

boil and cook, stirring for 1 minute.

Add pork and pineapple chunks and 

return to the boil, stirring.

Makes 4 servings.

NUTRITIONAL FACTS:

per serving

calories: 400 

protein: 27 g

fat: 14 g

carbohydrate: 41 g

fibre: 2 g

Good source of Vitamins 

B1,C,B 12,B2,B3, Iron

Magnesium and ZInc.