Save on Pinterest

Cranberry Pork Skillet

Total Time

Prep/Total Time: 25 min.


6 servings

"Looking for something new to do with pork, I decided to give it an international flavor," says Brenda Webb of Corpus Christi, Texas. "My love of Mexican and Chinese cuisines influenced this dish."
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 tablespoon lime juice
  • 2 medium apples, peeled and cut into 1/2-inch cubes
  • 1-1/2 pounds pork tenderloin, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup chopped fresh or frozen cranberries
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup unsweetened apple juice
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped green onion


  1. In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add the cranberries, water chestnuts, apple juice, brown sugar, cumin, lime zest, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes.
  2. Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion.

Recommended Video