Cranberry Sweet and Sour Pork

This one looked so yummy. I love sweet and sour type stuff. And pork tenderloin is always so yummy. So we had this one for supper one night last week. It's from Dec/Jan 2012 Simple & Delicious.

Cranberry Sweet and Sour Pork
1 tbsp cornstarch
1/2 cup unsweetened pineapple juice (I just used the juice from when I drained the can of pineapple)
1 cup whole-berry cranberry sauce
1/2 cup barbecue sauce
1 1/2 lb pork tenderloin, cut into 1/2 inch cubes
1 tbsp canola oil
1/2 tsp salt
1/4 tsp pepper
1 green pepper, cut into strips
3/4 cup pineapple tidbits (I had a can of pineapple chunks so I just used that)
Hot cooked rice or chow mein noodles (we had rice)

Combine cornstarch and pineapple juice in a small bowl until smooth. Stir in cranberry and barbecue sauces; set aside.

Stir fry pork in oil in a large skillet for 3 minutes or until meat is no longer pink. Sprinkle with salt and pepper. Remove from 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 back to skillet; heat through. Serve over rice or noodles.

This was really good. Everybody liked the meat, at least. The kids picked around the green pepper especially. But it was very good, and fairly easy. The hardest part was cutting up the pork. This would be good with chicken, too, I bet.