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Orange-Glazed Pork Stir-Fry

 Orange-Glazed Pork Stir-Fry
"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"
2 ServingsPrep/Total Time: 20 min.


  • 1/2 pound pork tenderloin, cut into 1/4-inch slices
  • 2 teaspoons canola oil
  • 1 cup fresh snow peas
  • 1 small onion, sliced and separated into rings
  • 1/4 cup reduced-sugar orange marmalade
  • 1 tablespoon chili sauce
  • Hot cooked rice, optional


  • In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or
  • until no longer pink. Remove and keep warm. Reduce heat to medium;
  • add the snow peas, onion, marmalade and chili sauce. Cook and stir
  • until vegetables are crisp-tender.
  • Return pork to the pan and heat through. Serve with rice if desired.
  • Yield: 2 servings.
Nutritional Facts: 1-1/2 cups pork mixture (calculated without rice) equals 277 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 164 mg sodium, 23 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Orange-Glazed Pork Stir-Fry (continued)

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