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Cranberry Sweet-and-Sour Pork Recipe

Cranberry Sweet-and-Sour Pork Recipe photo by Taste of Home

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This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. —Gert Snyder, West Montrose, Ontario

This recipe is:

Quick

Diabetic Friendly

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Cranberry Sweet-and-Sour Pork Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 tablespoon cornstarch
1/2 cup unsweetened pineapple juice
1 cup whole-berry cranberry sauce
1/2 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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1-1/2 pounds pork tenderloin, cut into 1/2-inch cubes
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into strips
3/4 cup pineapple tidbits
Hot cooked rice or chow mein noodles

Directions

In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside.
In a large skillet, stir-fry pork in oil for 3 minutes or until meat is no longer pink. Sprinkle with salt and pepper. Remove from the pan and keep warm.
Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice or noodles. Yield: 6 servings.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 268 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 444 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Originally published as Cranberry Sweet-and-Sour Pork in Country Woman September/October 1992, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Cranberry Sweet-and-Sour Pork

Cranberry Sweet-and-Sour Pork

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Reviewed on May. 14, 2013 by HoneyBe3

This recipe has earned a permanent spot on my list of go-to meals! Couple subs I made are- I use jellied cran. sauce instead of whole berry and one of those lunch-size pineapple cups instead of juice and tidbits.

Reviewed on Feb. 25, 2013 by smstillinger

The sauce was good. I made it without the peppers and served it over white rice. Both my kids ate it without a complaint. I count that a success!

Reviewed on Nov. 05, 2012 by poobart

Sauce was a hit! I used thin pork loin chops and simmered in the sauce on the stove while the rice was cooking. Served over the rice.

Reviewed on Jan. 23, 2012 by monjean

Very very good. Pork was tender, sauce was perfect. We had it over rice.

Reviewed on Jan. 03, 2012 by obstetrics

I added carrots and onions. Even my "picky" husband liked it :-)