Orange Pork and Asparagus Stir-Fry
Ready in 26 Minutes
Source: Good Housekeeping One Dish Meals
- 2 Naval Oranges
- 1 tsp olive oil
- 1 whole pork tenderloin (about 12 ounces) trimmed, thinly sliced diagonally
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 1 1/2 lbs thin asparagus, trimmed and each stalk cut in half
- 1 garlic clove, crushed with garlic press
- 1/4 cup water
- Kumquats on the stem for garnish (optional)
From 1 orange, grate 1 tsp peel and squeeze 1/4 cup juice. Cut off peel and white pitch from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.
In nonstick 12-inch skillet, heat 1/2 tsp oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 tsp oil, pork, 1/4 tsp salt, and remaining 1/8 tsp pepper. Transfer pork to same plate.
- To same skillet, add asparagus, garlic, orange peel, remaining 1/4 tsp salt, and water; cover and cook about 2 minutes or until asparagus is tender crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like.
Nutrients Per Serving: Calories 165, Protein 24g, Carbohydrate 8g, Total Fat 4g (1g saturated), Cholesterol 50mg, Sodium 495mg
Click here to print recipe cards.
Click here to print on one page.
Posted on Mon, June 4, 2018
by Angel Dale