Quick and Easy Chinese

Instead of take-out, try this.  Healthier and more cost effective, plus it's just as tasty.

1.5lb pork tenderloin
1 pkg angel hair pasta
10 oz cherry pie filling
10 oz crushed pineapple
1/4 cup teriyaki sauce
1 medium green pepper
1/2 medium red onion
2 cups shredded carrots
2 cups broccoli
2 tsp minced ginger
1 tsp minced garlic
pinch of salt
pinch of black pepper
olive oil

Rub the pork tenderloin with a teaspoon of olive oil, salt, pepper and place in the refridgerator to marinate (30 minutes will do). In a blender, combine the cherries, pineapple, teriyaki sauce and 1 teaspoon of ginger and blend it together.  Put the pork on the grill and cook for 10-15 minutes, basting with 1 cup of the "sweet and sour" sauce during the last 5 minutes of cooking.  While the pork is on the grill, boil the water for the pasta and start the veggies.  Place 1 teaspoon of olive oil in a saute pan and place the veggies, garlic and remaining teaspoon of ginger in the pan and crisp the mixture.  Once the pasta has cooked, drain and place back in the boil pot and add the veggie mixture.  Remove the pork from the grill and dice into bite sized pieces.  Pour the remaining sweet sauce into the pan and give it all a good stir.  Heat through on medium and serve.