Sweet and Sour Pork

In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable bag; add the pork. Seal the bag, and turn it to coat the meat. Refrigerate the marinated pork for 30 minutes. Set the remaining marinade aside.

Drain and discard the marinade from the pork.

In a large skillet, cook the pork in oil for three minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until the pork is tender. Editor's Tip: Heat the oil over medium-high heat before adding the pork. Watch the cooking time closely; the pork loin will be tough if overcooked. Pork is safe to eat when still slightly pink—it just needs to reach 145°F. Keep in mind that the pork will continue to cook as the sauce is cooking in the next step.

Add the reserved marinade to the pan. Bring it to a boil and cook for one minute longer. Stir in the pineapple. Serve with rice, and garnish with green onions and sesame seeds if desired. Editor's Tip: If you want to thicken the sauce, make a slurry by dissolving 1 teaspoon cornstarch with 1 teaspoon water. Add the slurry to the sauce and let it simmer and thicken before you stir in the pineapple.