Description
This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table.
Ingredients
- 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
Directions
- 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 until meat is no longer pink, 3 minutes. 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 until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired.
