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Cranberry Pork Skillet

 Cranberry Pork Skillet
"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."
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Cranberry Pork Skillet (continued)

Directions (continued)

  • tender and meat juices run clear. Garnish with green onion. Yield:
  • 6 servings.
Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.