Sweet Plum-Pork Stir-Fry

Cook rice in 1 cup of the water as directed on package.

Cut tenderloin into 1/4-inch thick slices; cut slices into thin bite-sized strips. Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add pork; cook and stir 4 to 5 minutes or until pork is no longer pink in center. Remove pork from wok; place on plate and cover to keep warm.

Add remaining tablespoon oil to wok. Add onion and carrot; cook and stir 3 minutes. Add bell pepper and pea pods; cook and stir an additional 2 to 3 minutes or until vegetables are crisp-tender.

In small bowl, mix jelly, soy sauce, cornstarch, ginger, salt and remaining 1/4 cup water until smooth. Add jelly mixture and return pork to wok; cook and stir an additional 2 minutes or until sauce has thickened. Serve over rice.