- Thursday, January 01, 2004
- 4 servings, 2/3 cup rice and 1/4 of pork mixture
- 1 navel orange1 teaspoon olive oil
1 whole pork tenderloin (about 1 pound), trimmed and thinly sliced into bite size pieces
1/2 teaspoon salt (divided use)
1/4 teaspoon ground black pepper
1 pound thin asparagus, trimmed and each stalk cut in half
2 garlic cloves, crushed with garlic press
1/4 cup water
1 can (11 ounces) mandarin orange segments, well drained
1 package boil-in-bag rice
- 1. Grate 1 teaspoon of peel from orange and squeeze 1/4 cup juice. Set aside.
2. In a large nonstick skillet, heat oil over medium-high heat. Add pork. Sprinkle with 1/4 teaspoon salt and pepper, cook 2 minutes or until pork just loses its pink color. Transfer pork to plate.
3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt and 1/4 cup water. Cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally.
4. Return pork to skillet. Add orange juice and mandarin orange segments. Heat through, stirring often.
5. Prepare rice according to package directions omitting salt and margarine. Serve 2/3 cup rice with 1/4 of the pork mixture.
- Nutrition Facts:
- Adapted recipe by Jennifer Parham, RD, LD