Orange mustard pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork, boneless |
| ½ | cup | Orange juice, unsweetened |
| 2 | tablespoons | Mustard, Dijon |
| 1 | tablespoon | Sugar, brown |
| 1½ | teaspoon | Cornstarch |
| 2 | cups | Mushrooms, fresh; sliced |
| ½ | cup | Onions, green; sliced |
| 2 | teaspoons | Oil, vegetable |
| 3 | cups | Rice, brown; cooked |
| 11 | ounces | Mandarin orange sections; drained |
| 2 | tablespoons | Almonds, slivered; toasted |
Directions
Thinly slice pork diagonally across the grain; set aside. Combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated. Add oranges; toss lighlty until heated. Transfer to serving dish and sprinkle with almonds.
SOURCE: Everythings Better with Rice, USA Rice Council pamphlet Typos by Nancy Coleman
From: Nancy Coleman Date: 09-27-94