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Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
4
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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.

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

  • 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.

  • 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; fat 18g; cholesterol 78mg; saturated fat 4g; carbohydrates 37g; mono fat 8g; poly fat 4g; insoluble fiber 5g; sugars 20g; protein 33g; vitamin a 1020.4IU; vitamin c 162.4mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 9.5mg; vitamin b6 1.2mg; folate 173.4mcg; vitamin b12 0.5mcg; sodium 226mg; potassium 955mg; calcium 80.8mg; iron 3.4mg.
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