Citrus Pork Skillet

Name: Citrus Pork Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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 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.

Nutrition Facts

1 cup: 152 calories, 5g fat (0 saturated fat), 35mg cholesterol, 63mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fruit.

Originally published as Citrus Pork Skillet in Country Pork