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Cranberry Sweet and Sour Pork
1 cn Pineapple -- tidbits 8 3/4 oz liquid drained and reserved
1 tb Cornstarch
1/2 c Barbecue sauce
1 c Cranberry sauce -- whole-berry
1 tb Cooking oil
1 1/2 lb Pork tenderloin -- cut into 1/2 In cube
1/2 ts Salt
1/4 ts Pepper
1 md Green pepper -- cut into strips
Cooked rice or chow mein noodles
In a bowl, combine pineapple liquid and cornstarch. Stir in sauces and set aside. In a large skillet, heat oil over high heat. Add pork, salt and pepper; stir-fry for about 3 min. or until meat is no longer pink. Add peppers and pineapple; stir-fry 2 min. more. Stir cornstarch mixture and add to skillet. Cook, stirring constantly, over medium-high, until thickened. Serve over rice or noodles. Yield: 6 servings.
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