Spicy Sweet and Sour Pork

Ingredients:

1/4 cup slivered almonds
1 lb pork tenderloin, cut into 3/4-inch cubes
2 tbsp. cornstarch, divided
3 tbsp. low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup Splenda
2 tbsp. ketchup
1 tbsp. Sriracha (hot chile sauce)
1 chopped white onion
1 tsp. bottled minced ginger
1 tsp. bottled minced garlic
1 chopped green bell pepper
1/4 cup slivered green onions


Directions:

Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, Splenda, ketchup, and Sriracha, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.