- 1 pound pork tenderloin, trimmed of fat and cut in 1-inch pieces
- 2 tablespoons cornstarch
- 1½ tablespoons vegetable oil
- 1 red bell pepper, large dice
- 1 onion, large dice
- 1 cup reduced-sugar orange juice
- 1 tablespoon orange zest (optional)
- 1 tablespoon brown sugar
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon fresh grated ginger (or dried ground)
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- rice or quinoa
- orange slices
- *Optional ingredients are not included in the nutritional calculations.
- Put the pork and cornstarch in a gallon-sized resealable bag. Seal the bag and shake it up to evenly coat all of the pork with cornstarch.
- In a medium-sized mixing bowl, whisk together the sauce ingredients and set aside.
- Heat a large skillet over medium heat and add ½ tablespoon of the vegetable oil, and the bell pepper and onion. Cook until almost soft, 6-8 minutes, then remove from the skillet and reserve on a plate.
- Add the remaining 1 tablespoon of vegetable oil to the skillet, and add the pork pieces. Brown the pork until nearly cooked through, 2 minutes on each side.
- Increase the heat to medium-high and add the previously set-aside sauce and cooked vegetables to the skillet. Bring to a boil, and cook until thickened, and the pork is done, 4-6 minutes.
- Serve with optional rice or quinoa, and orange slices to garnish.
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