Sweet and Sour Pork

I had a little less than a pound of left-over pork tenderloin and this dish provided an excellent use for it. The recipe for the sweet and sour sauce is on p. 88 and it takes about 30 minutes to make. It can be done well ahead and refrigerated and, if you do so, the entire dish takes only about 30-40 minutes to do (cut up pork, onion, green pepper -- cook meat and veggies, add sauce and pineapple -- serve over rice).

We found the sauce pretty spicy so next time, I'd cut back on the crushed dried red chile peppers (I'd removed almost all the seeds before crushing) by about a third. But we are wusses when it comes to heat so I'd guess most people would not find this too hot at all.