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Orange Pork Stir-Fry

 Orange Pork Stir-Fry
"My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries," writes Wilma Jones of Mobile, Alabama. "We have it often on weekends instead of going out for Chinese food."
4 ServingsPrep/Total Time: 30 min.


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated lemon peel
  • 1 pound pork tenderloin, cut into thin strips
  • 1 cup julienned sweet red and/or green pepper
  • 1 small onion, quartered and thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons canola oil
  • 1 medium navel orange, peeled, sectioned and halved
  • 3 cups hot cooked rice


  • Drain pineapple, reserving juice; set juice and pineapple aside. In a
  • bowl, combine brown sugar and cornstarch. Stir in the broth, lemon
  • juice, soy sauce, lemon peel and reserved juice until blended; set
  • aside.
  • In a nonstick skillet coated with cooking spray, stir-fry pork for
  • 3-4 minutes or until mat is no longer pink; remove and keep warm.
  • In the same skillet, stir-fry pepper, onion and garlic in oil for 3-4
  • minutes or until crisp-tender. Stir the broth mixture; add to

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Orange Pork Stir-Fry (continued)

Directions (continued)

  • vegetables. Bring to a boil; cook and stir for 2 minutes. Return
  • pork to the pan. Add orange pieces and pineapple; heat through.
  • Serve over rice. Yield: 4 servings.
Nutritional Facts: One serving (1 cup stir-fry mixture with 3/4 cup cooked rice) equals 366 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 278 mg sodium, 49 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer