Cherry-Raisin Pork Cubes

* Exported from MasterCook *

Cherry-Raisin Pork Cubes

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin roast -- (rib end)
1 21 oz can cherry pie filling
1 tablespoon vinegar
1/2 cup golden raisins
1/2 cup chopped onion
1/2 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 cups green bell pepper -- cut in 1" chunks
1/4 cup sesame seeds

Roast the pork using your favorite method. When cool, cut the meat into
1-inch cubes.

To prepare the sauce, combine pie filling, vinegar, raisins, onion, cloves,
garlic powder and pepper. Heat the sauce to a gentle boil, then reduce to a
simmer. Add the green pepper and pork cubes. Simmer gently 10 more
minutes. Transfer the mixture to a chafing dish, sprinkle on sesame seeds
and serve hot. Yield will vary.

Special Hints: Skewer the pork cubes and green pepper chunks with
toothpicks for convenient self-service. Keep covered and serve hot.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

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