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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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Cranberry Sweet-and-Sour Pork Recipe

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5 9 10
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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

268 calories: 1-1/4 cups (calculated without rice), 7g fat (2g saturated fat), 63mg cholesterol, 444mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 23g protein .

Directions

  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

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Igraine32
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."

MY REVIEW
hketterer
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!"

MY REVIEW
MaryKathrine
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"

MY REVIEW
angieherzberger
Reviewed Jun. 8, 2013

"Delicious recipe as is, whole family loves."

MY REVIEW
HoneyBe3
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."

MY REVIEW
smstillinger
Reviewed Feb. 25, 2013

"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!"

MY REVIEW
poobart
Reviewed Nov. 5, 2012

"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."

MY REVIEW
monjean
Reviewed Jan. 23, 2012

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

MY REVIEW
obstetrics
Reviewed Jan. 3, 2012

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

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