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Fireside Pork with Pineapple and Peppers
May 2, 2011
Dinner

10 minutes

1 hour

6-8
-
- 1 1/2 lb750 gCanadian Pork Braising Cubes
- 1/4 tsp1 mLEACH cinnamon, red pepper flakes
- 1 Tbsp15 mLcanola oil
- 11medium onion, chopped
- 33cloves garlic, minced
- 1 Tbsp15 mLgrated fresh ginger
- 2 cup500 mLchicken broth
- 1/4 cup50 mLcranberry juice
- 44carrots, peeled, diagonally sliced
- 1 cup250 mLdiagonally sliced celery
- 8 oz227 gcan water chestnuts
- 14 oz398 mLcan pineapple chunks, drained
- 1/21/2EACH red and green pepper, in 1"/2.5 cm chunks
- 3 Tbsp45 mLsoy sauce
- 2 Tbsp25 mLcornstarch
Directions
Sprinkle pork with cinnamon and red pepper flakes. Toss well to coat. Heat oil in a Dutch oven over medium-high heat. Add pork cubes and brown lightly. Add onion, garlic and ginger. Cook stirring, 2 minutes more. Add broth, cranberry juice, carrots, celery and water chestnuts. Bring to a boil; cover and simmer 40 minutes or until meat is tender. Stir in pineapple and red and green peppers. Cook 5 minutes more. In a small bowl, combine soy sauce and cornstarch. Add to stew and cook, stirring, until thickened.
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