Sweet 'n' Sour Pork

1/3  lb.		pork tenderloin
8  ounces		pineapple chunks, packed in their own juice
2  tablespoons		brown sugar
1  tablespoon		cornstarch
2  tablespoons		vinegar
1  tablespoon		low-sodium soy sauce
1/4  cup		lowfat, low-sodium chicken broth
1  teaspoon		olive oil
1/2		red pepper, cut into thin strip
1/2  cup		onion, cut into thin rings
2  cups		cooked brown rice, cooked without added fat or salt

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Cut pork into 1/2" strips. Drain pineapple; set aside; reserve juice. In a medium mixing bowl, combine brown sugar and cornstarch; add pineapple juice, vinegar, soy sauce, and broth; stir and set aside. Heat oil in medium nonstick skillet on medium-high; add pork, stirring quickly until tender and browned. Drain the meat on a paper towel; keep warm. Wipe the skillet with another paper towel to remove any remaining oil. Add the juice mixture to skillet; cook over medium heat until it starts to thicken. Add the meat; simmer for about 5 minutes. Add red pepper and onion, continue to simmer for 5 minutes. Add pineapple; cover and simmer for about 10 minutes more. Serve immediately over rice.