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Cranberry Sweet-and-Sour Pork Recipe

Cranberry Sweet-and-Sour Pork Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Cranberry Sweet-and-Sour Pork

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MY REVIEW
Igraine32 User ID: 7006585 12979
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 User ID: 6214474 27476
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 User ID: 6643909 27119
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 User ID: 5719645 11708
Reviewed Jun. 8, 2013

"Delicious recipe as is, whole family loves."

MY REVIEW
HoneyBe3 User ID: 6206903 8387
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 User ID: 3094333 35753
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 User ID: 5241827 201245
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 User ID: 5208108 24662
Reviewed Jan. 23, 2012

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

MY REVIEW
obstetrics User ID: 402590 36142
Reviewed Jan. 3, 2012

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

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer