Cranberry Sweet-and-Sour Pork

Total Time

Prep/Total Time: 20 min.


6 servings

Updated: Nov. 07, 2022
This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. —Gert Snyder, West Montrose, Ontario
Cranberry Sweet-and-Sour Pork Recipe photo by Taste of Home


  • 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
  • Optional: Hot cooked rice, chow mein noodles or crispy wonton strips


  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 until meat is no longer pink, 3 minutes. 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 until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired.

Can you freeze Cranberry Sweet-and-Sour Pork?

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.

Nutrition Facts

1-1/4 cups: 268 calories, 7g fat (2g saturated fat), 63mg cholesterol, 444mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 23g protein.