Lunch: Cranberry Sweet-and-Sour Pork Recipe

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Cranberry Sweet-and-Sour Pork Recipe

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 tablespoon cornstarch
1/2 cup DOLE® Canned 100% 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

Instructions

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 for 3 minutes or until meat is no longer pink. 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 for 2 minutes or until thickened. Add pork; heat through. Serve with rice, noodles or wonton strips. Freeze option: 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.

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