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Cranberry Pork Skillet Recipe

"Looking for something new to do with pork, I decided to give it an international flavor," says Brenda Webb of Corpus Christi, Texas. "My love of Mexican and Chinese cuisines influenced this dish."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cranberry Pork Skillet Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 tablespoon lime juice
2 medium apples, peeled and cut into 1/2-inch cubes
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 tablespoons canola oil, divided
2 to 3 jalapeno peppers, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped fresh or frozen cranberries
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup unsweetened apple juice
1/4 cup packed brown sugar
1 teaspoon ground cumin
1 teaspoon grated lime peel
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped green onion

Directions

In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add the cranberries, water chestnuts, apple juice, brown sugar, cumin, lime peel, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes.
Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (1 cup) equals 303 calories, 11 g fat (2 g saturated fat), 75 mg cholesterol, 262 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Cranberry Pork Skillet in Light & Tasty October/November 2002, p45

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Cranberry Pork Skillet

Cranberry Pork Skillet

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(1-1) of 1 reviews

Reviewed on Dec. 12, 2010 by lurky27

I wasn't expecting this recipe to taste as good as it did! We used plain boneless pork chops instead of pork tenderloin and left out the water chestnuts. Really yummy!

~ Theresa