1 tablespoon Fleischmann's® Corn Starch
1 tablespoon sucralose sweetener and brown sugar blend
1/2 cup Crown® Lily White® Corn Syrup
2-1/2 tablespoons cider vinegar
2 tablespoons ketchup
1 tablespoon reduced sodium soy sauce
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
2 teaspoons Mazola® Corn Oil
1 pork tenderloin (1 to 1-1/2 pounds), cut into 1-inch by 1-inch chunks
1 medium red onion, cut into 1-inch by 1-inch chunks
1 medium green bell pepper, cut into 2-inch by 2-inch chunks
1 can (20 ounces) juice packed pineapple chunks, drained
1 small tomato, cut into 1-inch by 1-inch chunks
Hot cooked rice
Combine corn starch and sucralose until blended. Gradually stir in syrup until well mixed. Add remaining sauce ingredients and set aside.
Heat oil in large skillet over high heat. Brown the pork on all sides, stirring occasionally (about 5 minutes). Add onions and peppers and continue cooking for 2 to 3 minutes. Reduce heat to medium.
Add sauce mixture, pineapple and tomatoes and bring to a boil. Cook for 1 minute. Remove from heat and serve over prepared rice.