This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. —Gert Snyder, West Montrose, Ontario
- 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
- 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.
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
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