Title: Sweet and Sour Pork Sirloins
Categories: Meat
Yield: 4 Servings

FROM GEORGE FASSETT
CYBEREALM BBS 313-786-1120------------------------- - - - - MEAT
6		Pieces Boneless Pork-
		Sirloins (approx. 1 1/2 lb.) - - - - BREADING - - - - -
1	c	Bisquick
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Garlic Powder
		Celery Salt (a few shakes)
1/2	c	Oil - SWEET & SOUR SAUCE - -
1	tb	Oil
1	c	Pineapple Juice*
3	tb	Corn Starch
1/2	c	Sugar
1	tb	Soy Sauce
3	tb	White Vinegar
1/2		Green Pepper
1		Can thin sliced Pineapple Chunks*

* 20 0z. can of pineapple slices, drain off juice, approx. 1 cup, and cut into chunks. PREPARATION: Preheat oven at 350ø Meat: Shake breading ingredients together in plastic bag, add meat and shake until coated. Heat 1/2 cup oil in large frying pan to hot and brown meat to golden brown color, approx. 5-6 minutes, turning occasionally. Arrange in large baking dish.

Sweet and Sour sauce: Heat 1 tbsp. oil and 1 cup pineapple juice on low in saucepan. Whisk together cornstarch, sugar, soy sauce and vinegar until smooth. Add to oil/juice slowly, stirring in well with spoon. Stir until thickened and smooth. Add pepper strips and pineapple chunks. Pour over meat in baking dish.

Bake at 350ø for 1 hour.

SERVING: Remove pork sirloins, arrange on platter. Put sweet/sour sauce in dish to pass. Serve over rice or noodles, or just to top meat with. (Bake potatoes or yams with it, if you prefer.) Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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