Show Subscription Form

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

Cranberry Sweet-and-Sour Pork Recipe

Read Reviews
5 9
Publisher Photo
This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. —Gert Snyder, West Montrose, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 tablespoon cornstarch
  • 1/2 cup unsweetened pineapple juice
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup barbecue sauce
  • 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, chow mein noodles or crispy wonton strips

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.


  1. In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside.
  2. 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.
  3. 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, noodles or wonton strips.
    Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.
    Yield: 6 servings.
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

Reviews for Cranberry Sweet-and-Sour Pork

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 9, 2014

"It was ok. My son liked everything except the green pepper. I particularly don't like sweet food. I this for other people to enjoy."

Reviewed Nov. 1, 2013

"Everyone loved it! In fact, I was asked if I made it from scratch! Very easy to do - esp., if you want a quick supper!"

Reviewed Oct. 2, 2013

"5 star! Hubby and I loved it Will definitely make again soon. Also used jellied cranberry sauce since that's what I had on hand. MaryC"

Reviewed Jun. 8, 2013

"Delicious recipe as is, whole family loves."

Reviewed May. 14, 2013

"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."

Loading Image