- 1 tablespoon cornstarch
- 1/2 cup DOLE® Canned 100% 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
- 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, 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.
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
"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."
"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!"
"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"
"Delicious recipe as is, whole family loves."
"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."