Pork tenderloin polynesian

1 pound pork tenderloin cut into 1/2 inch cubes
2 eggs- lightly beaten
1/4 cup flour, whole wheat
2 Tbsp. vinegar
2 Tbsp. brown sugar
1 cup chicken bouillon
1 cup pineapple chunks with juice
1 ea green pepper- chopped
1/2 cup carrot- chopped
1 tsp curry powder
1/2 tsp ginger, ground
1 tsp garlic powder

Roll meat cubes in eggs and then flour.
Place in freezer bags
Add remaining ingred to another bag. Freeze.

Thaw both bags.
Brown the pork in a large skillet sprayed with oil until the juices run clear. 5-7 min. Remove and drain. Add the "sauce" bag to skillet, cook over med. heat until mixture begins to thicken.

Serve over hot rice.