| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | B, N | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 2 | Cloves garlic, chopped | |
| 2 1/2 | lb | Lean pork, cut in 1-inch |
| cubes | ||
| 1/2 | c | Cider vinegar |
| 1 | c | Smucker's apricot preserves |
| 1 | qt | Chicken broth |
| 3 | Green peppers, cut in 1-inch | |
| chunks | ||
| 1 | 20 oz pineapple chunks | |
| Cornstarch |
INSTRUCTIONS
Heat oil and sauté garlic; add pork and stir fry until pork is lightly browned. Add vinegar, preserves and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Thicken mixture with cornstarch mixed with water. Serve spooned over rice. Recipe by: Smucker's(r) Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2990
Calories From Fat: 1806
Total Fat: 201g
Cholesterol: 703.1mg
Sodium: 3701.2mg
Potassium: 5319.6mg
Carbohydrates: 56.2g
Fiber: 7.8g
Sugar: 13.8g
Protein: 221.5g