Recipe > Main Dishes > Orange Pork Stir-fry

Orange Pork Stir-fry

  • Servings: 4

Even when summer fades away, summer fruits are here to stay, thanks to cans! Picked and packed at the peak of ripeness, fruit like mandarin oranges, featured in this Orange Pork Stir-Fry recipe, can be enjoyed all year long!

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INGREDIENTS

  • 1 pound pork tenderloin
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt and ground black pepper
  • 1 tablespoon peanut oil
  • 1 tablespoon minced fresh ginger
  • 3 cups baby spinach leaves
  • 1 (16-ounce) can mandarin oranges in light syrup, drained
  • 1 (15-ounce) can stir-fry vegetables, drained
  • 3 tablespoons sweet Asian chili sauce
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 scallions, thinly sliced

PREPARATION

Cut pork tenderloin into ½-inch-thick rounds, then into ½-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.

In 12-inch skillet over medium-high heat, heat sesame oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.

Stir in sesame oil and sprinkle with scallions.

NUTRITION PER SERVING

Calories: 270; Total fat: 10g; Saturated fat: 2 g; Cholesterol: 55mg; Sodium: 1030mg; Carbohydrate: 22g; Sugar: 14g; Fiber: 4g; Protein: 26g; Vitamin A: 100%DV*; Vitamin C: 100%DV; Calcium: 4%DV;

*DV=Daily Value