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Pork in Orange Sauce

 Pork in Orange Sauce
A hint of orange flavors this tender pork stir-fry with crunchy cashews. Created by our Test Kitchen, it’s a colorful combination that makes an everyday meal seem like a special occasion.
3 ServingsPrep/Total Time: 25 min.


  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/2 cup orange juice
  • 2 teaspoons grated fresh gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon grated orange peel
  • 1 pork tenderloin (1 pound), cut into 1/4-inch slices
  • 2 large carrots, julienned
  • 1 cup sliced celery
  • 2 tablespoons salted cashew halves


  • In a small bowl, combine sugar and cornstarch. Stir in the orange
  • juice, ginger, soy sauce and orange peel until blended; set aside.
  • In a nonstick skillet or wok lightly coated with cooking spray,
  • stir-fry the pork for 4-5 minutes or until no longer pink; remove
  • and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or
  • until crisp-tender.
  • Stir orange juice mixture; add to vegetables. Bring to a boil; cook
  • and stir for 1 minute or until thickened. Return pork to the pan;
  • heat through. Stir in cashews. Yield: 3 servings.
Nutritional Facts: 1-1/4 cups equals 282 calories, 9 g fat (2 g saturated fat), 98 mg cholesterol, 292 mg sodium,

2 of 2

Pork in Orange Sauce (continued)

Nutritional Facts: 16 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.