Sweet & Sour Cranberries & Pork Tenderloin

January12

Once a month I cook for a special gang. Plates are balanced on laps as the dining room is occupied by 8-9 toddlers, as well as D, me and Sister #3. I try to choose nutritious recipes that would appeal to both parents and their children. I will also admit, I try to use left overs or meat that has already been defrosted and perhaps used for another occasion. Such was the case after our recent New Year’s fondue.  I had three whole tenderloin in the fridge as well as homemade cranberry sauce that was left over from a Christmas together.  Put them together and voila-you get this twist on sweet and sour pork which is often served with pineapple chunks. I would have done the same but D had been taken pre-cut pineapple (also left over from our fondue dessert) with him for lunch so I had less to work with than I thought. That was when I discovered the cranberries.

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Sweet & Sour Cranberries & Pork Tenderloin
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
I made a huge batch, you could probably divide the ingredients by ⅔rds for a meal to serve 4.
Ingredients
  • 1½ c cranberry sauce
  • 14 oz pineapple juice (apple would work too)
  • glugs of canola oil
  • 3 pork tenderloins, thinly sliced
  • 3 large onions, mined (in the food processor)
  • 6-9 cloves of garlic, minced as above
  • 1 small can of tomato paste
  • 3 large carrots, thinly sliced (food processor again)
  • 3 stalks of celery, thinly sliced as above
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • ¾ brown sugar
  • ¾ c vegetable broth
  • ¾ c apple cider vinegar
  • 3 T soy sauce
  • 6 T cornstarch
  • 9 T cold water
Instructions
  1. Get out your biggest crockpot and turn onto low.
  2. In a wok, heat a glug of oil over high heat.
  3. Brown pork in batches.
  4. Using a slotted spoon, transfer to slow cooker.
  5. Add more oil as necessary and onion, garlic and tomato paste.
  6. Cook for 5 minutes, stirring regularly.
  7. Stir in pineapple juice, scraping up brown bits from the bottom of the pan.
  8. Pour over the pork.
  9. Stir in cranberry sauce, carrots, celery, peppers, brown sugar, broth, vinegar and soy sauce.
  10. Cover & cook on low for 6-8 hours.
  11. In a small bowl combine cornstarch and water.
  12. Stir into slow cooker.
  13. Cover and cook on high about 20 minutes.
  14. Serve with brown rice.

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Kath’s quote: “Things sweet to taste prove in digestion sour.”-William Shakespeare

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