We ordered Chinese food over the weekend for the first time in a while. I was beat from a busy day and just didn’t want to worry about cooking or dishes. We were all about chilling out and watching a movie (which, by the way, Bridesmaids was hysterical!).
I like to change up what I order most of the time, but one thing I’m consistent with is rice. I never eat the rice that comes with my dish. I guess I’d rather just fill up on the good stuff. So, into the fridge went my pint of white rice.
Yesterday, while staring at my pork tenderloin, a few ideas went racing through my head over what to do with it. I had a craving for pineapple, and then remembered the rice. So, I threw this dish together in a matter of minutes, and I must say I was pretty pleased with the results. Frank really loved it too.
Speaking of Frank, I asked him what I should name this dish. His reply, “I mean, come on – pork…pineapple…what else would you call it?” Well alrighty, then.
Hawaiian Pork & Pineapple
1 (approximately 1 pound) pork tenderloin, trimmed and cut into 1 inch cubes
1 1/2 tablespoons cornstarch
salt and pepper
2 tablespoons canola oil
2 cups cooked rice
1 tablespoon sesame oil
1 can pineapple rings, drained and cut into chunks
1/2 red onion, chopped
1/4 cup sweet chili sauce (I use Frank’s)
3 cups baby spinach leaves
Coat pork with cornstarch, then sprinkle with salt and pepper. Heat canola oil in a large pan, then add pork and cook for about 3-4 minutes. Remove from pan.
Add rice and onion, followed by sesame oil. Stir to combine and cook for about a minute. Add pineapple and stir. Cook for another minute or two.
Add pork and chili sauce, then stir and cook for another few minutes. Turn off heat and add spinach. Stir to combine until wilted. Serve.