Title: Sweet & sour pork sirloins
 Categories: Meats
      Yield: 4 Servings
 
MMMMM--------------------FROM GEORGE FASSETT-------------------------

MMMMM-----------------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.