Cut tenderloin into 1/8 inch slices. Set aside.
Cut pineapples into spear shape. Save juice and set aside.
Mix soy sauce and orange juice in a bowl and set aside.
Heat oil in a skillet and stir-fry pork, garlic, onion and ground pepper until brown. Remove from skillet.
In the same skillet, pour orange juice and soy sauce mixture then add pineapple spears and carrots.
Simmer for one minute until carrots are cooked. Put pork back in the skillet and add green and red bell pepper.
Add cornstarch diluted in 2 Tbsp water, bouillon cube and honey then stir cook until thick and bubbly. Add water if necessary.
Serve on the platter topped with pineapple spears.