Cranberry Sweet-and-Sour Pork

[Guest guest]

Cranberry Sweet-and-Sour Pork

Gert Snyder

1 can (8-3/4 ozs) unsweetened pineapple tidbits

1 tbsp cornstarch

1/2 cup barbecue sauce

1 cup whole-berry cranberry sauce

1-1/2 lbs boneless lean pork, cut into 1/2-inch cubes

1/4 tsp pepper

1 medium green pepper, cut into strips

Drain pineapple, reserving juice; set pineapple aside. Combine juice with

cornstarch. Stir in barbecue sauce and cranberry sauce; set aside. In a

large skillet coated with nonstick cooking spray, stir-fry pork and pepper

over medium-high heat for 3 minutes or until meat is no longer pink. Add

green pepper and pineapple; stir-fry 2 minutes more. Stir cornstarch mixture

and add to skillet. Cook, stirring constantly, over medium-high heat, until

thickened.

Serves 6

Calories 258;Fat 5g;Chol 67mg;Sodium 232mg;Carbs 29g;Protein 25g

Taste of Home's Low-Fat Country Cooking Volume 6

Marilyn

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