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Cranberry Sweet-and-Sour Pork Recipe

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Quite a stir is quickly created by this swift sweet-and-sour pork dish.—Gert Snyder, West Montrose, Ontario

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1 can (8-3/4 ounces) pineapple tidbits, liquid drained and reserved
1 tablespoon cornstarch
1/2 cup barbecue sauce
1 cup whole-berry cranberry sauce
1 tablespoon vegetable oil
1-1/2 pounds pork tenderloin, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into strips
Cooked rice or chow mein noodles

Directions

In a bowl, combine pineapple liquid and cornstarch. Stir in sauces and set aside. In a large skillet, heat oil over high heat. Add pork, salt and pepper; stir-fry for about 3 minutes or until meat is no longer pink. Add peppers and pineapple; stir-fry 2 minutes more. Stir cornstarch mixture and add to skillet. Cook, stirring constantly, over medium-high heat, until thickened. Serve over rice or noodles. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 266 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 422 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein.

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

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