Gallery

Recipe Summary

prep:
30 mins
bake:
15 mins at 400°
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

    Advertisement
Instructions Checklist
  • In a medium bowl combine the jam, vinegar, sesame oil, garlic, and salt. Add the pork and toss to coat; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large bowl combine the pineapple, sweet peppers, edamame, and cashews. Working with one at a time, unfold the parchment and mound 1/4 of the pineapple mixture on one side of the heart, leaving a 3-inch border. Top each mound with one-fourth of the pork mixture, separating the strips as much as possible.

Instructions Checklist
  • Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 15 minutes or until the pork is done, but still slightly pink in the center.

Nutrition Facts

433 calories; total fat 18g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 78mg; sodium 226mg; potassium 955mg; carbohydrates 37g; fiber 5g; sugar 20g; protein 33g; trans fatty acidg; vitamin a 1020IU; vitamin c 162mg; thiamin 1mg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 173mcg; vitamin b12 1mcg; calcium 81mg; iron 3mg.

Reviews