A mildly Oriental flavor to succulent tenderloin pork
Ingredients:
10 oz. (250g) pork tenderloin, cubed
4 oz. (100g) mushrooms, sliced
4 oz. (100g) onions, finely chopped
4 oz. (100g) pineapple cubes in natural juice
quarter pint (150 ml) chicken stock
quarter pint (150 ml) tomato juice
Cooking Instructions:
'Dry' fry' the pork and onions, (fry in a non-stick pan with no fat but use a spoonful of water if th onion begins to stick) until the pork is sealed and the onions are soft
Add the rest of the ingredients and simmer for 20-25 minutes
