Sweet and sour pork 

I used to love nights my mom would stop by this local Chinese restaurant on her way home from work.  We would always split the sweet and sour pork dish.  
Now, anytime I am craving that dish, I will go to the store and pick up either a pork tenderloin or pork loin.  
The pork tenderloin will definitely yield you a much better bite.  The loin is a little tougher whereas the tenderloin is easy to bite and chew... tender, as the name suggests. The only reason I buy the loin is the price, but if the tenderloin is on sale I will get that! 

Ingredients: 

• Pork Loin (boneless) or Pork Tenderloin

• Cornstarch

• Oil for frying

Sauce: 

• 6 tbsp water

• 1/3 cup sugar

• 1/4 cup vinegar

• 1 cup ketchup

• 1/4 cup worcestershire sauce

• 6 oz pineapple juice

• 2 tbsp cornstarch mixed with 2 tbsp water to make a slurry

Directions: 

• Fry pork

• Cut pork into desired size (I do bite sized)

• Heat oil to 350

• Batter the pork by putting cornstarch in a bowl and tossing it around in there

• Place pork in fryer and fry until done

• Place on paper towel to drain when done, then put it in a bowl- set aside

Make sauce 

• Add all ingredients to a saucepan

• Bring the heat up to a simmer

• Simmer and whisk until the sauce thickens

• Remove sauce from heat

• Pour sauce into bowl with pork and toss it around until evenly coated