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Cranberry Sweet-and-Sour Pork

 Cranberry Sweet-and-Sour Pork
This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. —Gert Snyder, West Montrose, Ontario
6 ServingsPrep/Total Time: 20 min.


  • 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 or chow mein noodles


  • 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 or noodles. Yield: 6 servings.
Nutritional Facts: 1-1/4 cups (calculated without rice) equals 268 calories,

2 of 2

Cranberry Sweet-and-Sour Pork (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 63 mg cholesterol, 444 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer