Orange pork saute
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Grated orange peel |
| 1 | cup | Orange juice |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ginger |
| 2 | teaspoons | Olive oil |
| ½ | pounds | Pork tenderloin, in 1/2\"cube |
| ½ | cup | Drained mandarin orange segments |
| ½ | cup | Drained pineapple chunks |
| 2 | cups | Hot cooked(w/o butter or salt) rice |
Directions
Combine orange peel, orange juice, cornstarch, brown sugar, salt and ginger; mix well and set aside. Heat oil in medium nonstick skillet until hot. Add pork; cook and stir 5-8 minutes or until pork is no longer pink. Add mandarin oranges, pineapple chunks and orange juice mixture; cook and stir gently until sauce is bubbly and thickened.
Serve over rice.
Per serving: 520 cal., 29g pro., 79g carb., 3g fiber., 9g fat, 66mg chol., 320mg sod., 840mg pot., 3 starch, 3 lean meat, and 2 fruit exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95