1 1/2 lb. fresh pork shoulder
3 Tbsp. cornstarch
1/8 tsp. pepper
1/4 c. packed brown sugar
1 tsp. salt
6 oz. frozen pea pods
8 oz. (1 can) pineapple chunks
1 Tbsp. imported soy sauce
1 small green pepper
2 Tbsp. lemon juice
1/8 tsp. ground ginger
12 oz. pork tenderloin
1/4 c. dry white wine or reduced-sodium chicken broth
2 Tbsp. hoisin sauce
1 green onion, bias cut into 1/4-inch slices
2 c. hot cooked quick cooking brown rice
1 tsp. cooking oil
6 unpeeled kumquats, thinly sliced or 1/4 of an orange, thinly sliced
2 tsp. toasted sesame seeds

Cut tenderloin into 1/2-inch thick slices. In a wok or large nonstick skillet, heat oil. Add pork and cook and stir over medium-high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. Reduce heat. Add white wine or broth, kumquats or orange and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings.