Cranberry sweet and sour pork
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple -- tidbits 8 3/4 |
| Oz | ||
| Liquid drained and reserved | ||
| 1 | tablespoon | Cornstarch |
| ½ | cup | Barbecue sauce |
| 1 | cup | Cranberry sauce -- |
| Whole-berry | ||
| 1 | tablespoon | Cooking oil |
| 1½ | pounds | Pork tenderloin -- cut into |
| ½ | In cube | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | medium | Green pepper -- cut into |
| Strips | ||
| Cooked rice or chow mein | ||
| Noodles | ||
Directions
In a bowl, combine pineapple liquid and cornstarch. Stir in sauces and set aside. In a large skillet, heat oil over high heat. Add pork, salt and pepper; stir-fry for about 3 min. or until meat is no longer pink. Add peppers and pineapple; stir-fry 2 min. more. Stir cornstarch mixture and add to skillet. Cook, stirring constantly, over medium-high, until thickened. Serve over rice or noodles. Yield: 6 servings.
Recipe By : Country Woman