Sweet and Sour Pork Stir-Fry

1 1/2 lb. pork tenderloin, cubed
1/4 C. cornstarch
3 Tbsp. dark sesame oil, divided
20 oz. can pineapple tidbits
1 Tbsp. soy sauce
1 red bell pepper, chopped
4 green onions, diagonally sliced
1/2 C. hoisin sauce
1 Tbsp. Asian chili garlic sauce
3 C. hot cooked brown rice
1 Tbsp. sesame seeds, toasted

Dredge pork in cornstarch.
Heat 2 Tbsp. oil in wok or large skillet over medium-high heat; stir fry pork in batches, 3 min. or until browned. Remove pork from skillet; set aside and keep warm.
Drain pineapple, reserving 1/4 C. juice. Add reserved juice and soy sauce to skillet, stirring to deglaze the pan.
Add remaining 1 Tbsp. oil to skillet; stir-fry pineapple, bell pepper, and green onions 5 min. or until bell pepper is tender.
Stir together hoisin sauce and chili garlic sauce. Add to skillet. Add the pork and stir-fry 5 min. Serve over hot cooked rice. Sprinkle each serving with sesame seeds.