Citrus pork skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 8 | ounces | Boneless pork loin, cut into 2x1/2\" strips |
| 1 | tablespoon | Corn oil |
| 2 | cloves | Garlic, minced |
| 1 | cup | Chicken broth |
| ½ | cup | Orange juice |
| 2 | tablespoons | Cider vinegar |
| ½ | tablespoon | Brown sugar |
| 2 | mediums | Carrots, sliced |
| 2 | tablespoons | Corn starach |
| ½ | cup | Sliced green onions |
| 6 | ounces | Wide egg noodles |
| (about 4 cups) cooked, drained | ||
Directions
Source: Mueller's Noodles
In small bowl combine cumin, salt and pepper. Add pork; toss to coat.
In large skillet heat corn oil over medium-high heat. Add pork and garlic; saute 2 minutes or until browned.
In small bowl blend broth, orange juice, vinegar and brown sugar.
Reserve ¼ cup broth mixture. Pour remaining broth mixture into skillet. Add carrots; bring to boil. Reduce heat to medium; cook 7-8 minutes. Blend corn starch into reserved broth mixture. Stirring constantly, pour into skillet. Add green onions. Bring to boil; boil 1 minute. Toss with egg noodles.
Makes 4 servings.
From the recipe files of suzy@...