Cut the tenderloin into 1-1/2-in. x 1/4-in. strips set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. Add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger to reserved juice stir until smooth. Heat oil in a large skillet or wok on high stir-fry pork and onion for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat cover and cook for 5 minutes. Serve over rice.
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