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Quick Orange Pork Stir Fry

 Quick Orange Pork Stir Fry
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.
4 ServingsPrep/Total Time: 30 min.


  • 2 teaspoons cornstarch
  • 1/3 cup orange juice
  • 1/3 cup teriyaki sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1/2 to 1 teaspoon grated orange peel
  • 1 pound pork tenderloin, cut into 2-inch strips
  • 1 tablespoon canola oil
  • 1 package (16 ounces) frozen Oriental-style stir-fry vegetables
  • Hot cooked rice


  • In a small bowl, combine cornstarch and orange juice until smooth.
  • Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel;
  • set aside.
  • In a large skillet or wok, stir-fry pork in oil until no longer pink;
  • remove and keep warm. Add vegetables to the pan; cook and stir for
  • 2-3 minutes or until tender.Stir orange juice mixture; add to pan.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in pork. Serve with rice. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Quick Orange Pork Stir Fry (continued)

Wine (continued)