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Citrus Pork Skillet

 Citrus Pork Skillet
Our grandchildren often ask me to prepare this stir-fry when they come to visit, so I keep the recipe close at hand. I'm happy to serve them this healthy meal.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound pork tenderloin, trimmed
  • 1/2 to 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt, optional
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2/3 cup orange juice
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons brown sugar
  • 1 cup julienned carrots
  • 2 tablespoons cornstarch
  • 1/2 cup thinly sliced green onions
  • Hot cooked noodles, optional


  • Cut pork into 1/2-in. x 1/2-in. x 2-in. strips. In a large resealable
  • plastic bag, combine cumin, pepper and salt if desired. Add pork;
  • seal bag and shake to coat.
  • In a large skillet coated with cooking spray, stir-fry pork and
  • garlic over medium heat until pork is browned. In a bowl, combine
  • broth, orange juice, vinegar and brown sugar; mix well. Add carrots
  • and 1-1/2 cups of the broth mixture to skillet; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes or until carrots are
  • tender.
  • Combine cornstarch and remaining broth mixture until smooth; add to

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Citrus Pork Skillet (continued)

Directions (continued)

  • skillet, stirring constantly. Bring to a boil; boil and stir for 2
  • minutes. Add green onions; cook for 1 minute. Serve over noodles if
  • desired. Yield: 4 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and without salt and noodles) equals 2 lean meat, 1 vegetable, 1/2 fruit; also, 152 calories, 63 mg sodium, 35 mg cholesterol, 14 gm carbohydrate, 14 gm protein, 5 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.