Cranberry Sweet-And-Sour Pork

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

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.
4. 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.

cornstarch, pineapple juice, wholeberry, barbecue sauce, pork tenderloin, canola oil, salt, pepper, green pepper, pineapple tidbits, rice

Taken from www.tasteofhome.com/recipes/cranberry-sweet-and-sour-pork/ (may not work)