Farewell to April Showers

My mother was born on April 10 in the Philippines. Those islands just happen to be located on the other side of the international date line from America. While Mom felt the entire month of April should be dedicated to her birthday, she was willing to settle for 2 days – the 9th and 10th.

That was a joke, of sorts, between my parents. I say of sorts because if Mom had it her way, we’d be celebrating something with a party every day. How she loved to entertain! As far as her birthday was concerned, we celebrated as it fell in America, her adopted homeland. Whenever I think about the month of April, it makes me smile. Two of her favorite dishes were a tie between sweet-and-sour ribs or sweet-and-sour pork. I’ve never been able to duplicate those ribs, but I have managed to come close with the pork. As we bid farewell to April, I wanted to honor the women who gave me life. I love you, Mom.

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Sweet-and-Sour Pork Tenderloin
1 (14 oz) can Pineapple Tidbits
2 tablespoons Cornstarch
2 tablespoons Brown Sugar
3/4 teaspoon Salt
1 teaspoon Ginger
1/4 teaspoon White Pepper
1/3 cup Water
1/3 cub Banana Sauce or Ketchup
2 tablespoons White Vinegar
2 tablespoons Soy Sauce
4 tablespoons Red Tulip No-Taste Food Dye (optional)
1 lb Pork Tenderloin
1/2 large Yellow Onion
1 large Red Bell Pepper
2 tablespoons Vegetable Oil

Drain pineapple juice into a bowl, set tidbits aside.

To the bowl with the juice whisk in cornstarch, brown sugar, ginger, pepper, water, banana sauce (or ketchup) vinegar and soy sauce. Add coloring, whisk vigorously until smooth and the sugar has dissolved.

Cut pork into small bite-size pieces. Peel onion, slice into slivers. Stem, core and slice bell pepper, set aside.

Heat oil in a wok, stir-fry pork pieces with the onion slivers are beginning to soften, about 3 minutes or so. Add bell peppers, continue to cook until the onions are tender and the pork nearly cooked through about another 3 minutes. Stir pineapple slurry one last time to make sure everything is mixed together, pour into the wok. Bring to a boil, let cook for 2 minutes.

Add the pineapple tidbits; cover and reduce heat to simmer for 5 minutes longer. Serve the Sweet-and-Sour Pork over or alongside some sticky rice. Delicious with Pork Pot Stickers and Iced Green Tea.

Just one question, who’s going to clean up my mess?

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Jesus Christ, You are the faithful witness,
the firstborn of the dead,
You have loved us and freed us from our sins by Your Blood.