Orange Pork and Asparagus Stir-Fry

Serves 4
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)


  1. 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.

  2. 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.

  3. 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

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