What's not to like about pork, pineapple, peppers, onions, and apricots? We ate it as is, but you can serve it over a bed of caulirice for a more traditional stir-fry or regular rice, if you take the more Primal approach. The kids love it, asking for more, prompting the recurrent joke around our house that we don't know what leftovers are because we never have any.
1 8 oz. cap unsweetened pineapple chunks
1 Tbs. tapioca flour
2 Tbs. cold water
1 Tbs. coconut aminos
1 Tbs. unsulfured, dried apricots, diced
1 Tbs. maple syrup
1 pound pork tenderloin, thinly sliced
3 tsp. coconut oil, divided
1 medium onion, halved and sliced
1 small yellow bell pepper, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
2 cups cauliflower rice (optional)
1. Drain pineapple, reserving juice; set aside.
2. For sauce, in a small owl, combine tapioca flour and water until smooth. Stir in coconut aminos, apricots, maple syrup, and pineapple juice.
3.In a wok, stir-fry the pork in 2 tsp. coconut oil until no longer pink. Remove; keep warm.
4. Stir-fry the onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until just beginning to be tender.
5. Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through.