Citrus pork skillet

Yield: 4 Servings

Measure 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

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@...

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