jkath
Hospitality Queen
Cranberry Sweet and Sour Pork
This is from Reiman Publication's "The Complete Guide to Country Cooking" I've had the book for quite some time, but just happened across this recipe tonight - my kids both are having seconds
(I changed it a tiny bit, so my additions/deletions are in this recipe)
1 Tbsp grapeseed oil
1-1/2 lbs. pork tenderloin, cut into small cubes
1 large can pineapple chunks, juice reserved
1 large red bell pepper, chopped into thin strips
1-1/2 Tbsp cornstarch
1 can whole berry cranberry sauce
1/2 c. bbq sauce (I used the Carb Control brand)
Hot cooked white rice
In a large skillet over high, heat oil. Add pork and stir fry until meat is cooked through. Drain pineapple, reserving juice. Add pineapple and red pepper to skillet; stir fry till heated through and pepper is semi cooked. Combine pineapple juice and cornstarch; add to skillet with cranberry sauce and bbq sauce. Cook, stirring constantly till thickened. Serve over rice.
This is from Reiman Publication's "The Complete Guide to Country Cooking" I've had the book for quite some time, but just happened across this recipe tonight - my kids both are having seconds
(I changed it a tiny bit, so my additions/deletions are in this recipe)
1 Tbsp grapeseed oil
1-1/2 lbs. pork tenderloin, cut into small cubes
1 large can pineapple chunks, juice reserved
1 large red bell pepper, chopped into thin strips
1-1/2 Tbsp cornstarch
1 can whole berry cranberry sauce
1/2 c. bbq sauce (I used the Carb Control brand)
Hot cooked white rice
In a large skillet over high, heat oil. Add pork and stir fry until meat is cooked through. Drain pineapple, reserving juice. Add pineapple and red pepper to skillet; stir fry till heated through and pepper is semi cooked. Combine pineapple juice and cornstarch; add to skillet with cranberry sauce and bbq sauce. Cook, stirring constantly till thickened. Serve over rice.
