Preparation / Directions:
Coat a non-stick skillet with cooking spray. Add tenderloins to the
cold skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice. Combine juice, broth,
preserves, vinegar, and soy sauce in a small bowl; set aside.
Remove browned tenderloins from skillet. Add carrots and onions and
saute about 3 minutes, spraying skillet lightly or adding a little broth if
needed. Stir in red pepper and saute 1 minute more. Pour pineapple juice
mixture into skillet, return tenderloins and simmer covered over low heat 12
to 15 minutes, turning tenderloins once.
In a small dish, stir together cornstarch and water until smooth.
Remove tenderloins from skillet and slice; keep warm. Add pineapple chunks
and cornstarch to skillet; cook over medium heat until thickened. Add
sliced tenderloins and serve over rice.
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