Pork tenderloin is versatile and cooks quickly

When pork tenderloin goes on sale at the local market, we always stock up. Since it's versatile and cooks quickly, pork tenderloin is a good answer to "What's for dinner tonight?"

This cut's tenderness is the key factor for cooks in a hurry. Many cuts of pork must be cooked slowly at low temperatures before they're melt-in-your-mouth tender. But the tenderloin can be cut with your fork after just a quick sizzle (thus the name).

The tenderloin also is the leanest cut of pork. A 3-ounce serving contains 139 calories and 4 grams of fat, which is comparable to a skinless chicken breast. Pork also packs 10 vitamins and minerals, and a 3-ounce serving contains a third of your daily requirement of Vitamin B12, half of your daily Thiamin and 18 percent of Vitamin B6. (Who knew?)

Today's recipe for Polynesian Pork Stir-Fry turns plain pork tenderloin into a slightly exotic treat with fresh pineapple, green pepper and a hint of apricot. But the best news is that it's ready for the table in a flash.

Menu suggestion: Polynesian Pork Stir-Fry

Spinach salad with bottled dressing

Orange sherbet

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POLYNESIAN PORK STIR-FRY

Start to finish: 20 minutes

Cook's notes: If you don't have fresh pineapple chunks, substitute 1 (15-ounce) can pineapple chunks packed in juice. (The juice is used for the sauce.) Sometimes pork tenderloin is sold with 2 tenderloins in each package, and the weight of each piece can vary slightly. Use only tenderloin for this recipe. (The remaining tenderloin can be frozen for up to 1 month.)

Cooked rice, for serving, optional

2 teaspoons peanut or other vegetable oil

1 large onion (for about 1 cup of slices)

1 pork tenderloin (about 1 to 1 1/4 pounds), defrosted if frozen (see cook's notes)

1 large green or red bell pepper (for about 1 1/2 cups chunks)

2 cups fresh pineapple chunks with juice (see cook's notes)

2 tablespoons fruit-only apricot preserves

1 tablespoon reduced-sodium soy sauce

1 tablespoon cornstarch

1. Cook the rice, if desired.