Page 87 - One-Dish Meals

Orange Pork and

Asparagus Stir-Fry

Asparagus is graded by size: small, standard, large, and jumbo. All
are equally tender, but we call for thin asparagus here because it
cooks quickly. Serve over rice.
P R E P 20 minutes C O O K 6 minutes M A K E S 4 main-dish servings

1
2 navel oranges 1 ⁄2 pounds thin asparagus, trimmed
and each stalk cut in half
1 teaspoon olive oil
1 garlic clove, crushed with garlic
1 whole pork tenderloin (about 12
press
ounces) trimmed, thinly sliced
diagonally 1 ⁄4 cup water
3 ⁄4 teaspoon salt kumquats on the stem for garnish
1 ⁄4 teaspoon ground black pepper (optional)

1. From 1 orange, grate 1 teaspoon peel and squeeze ⁄4 cup juice. Cut off
1
peel and white pith from remaining orange. Cut orange into ⁄4-inch slices;
1
cut each slice into quarters.
1
2. In nonstick 12-inch skillet, heat ⁄2 teaspoon oil over medium-high heat
until hot but not smoking. Add half the pork and sprinkle with ⁄4 teaspoon
1
1
salt and ⁄8 teaspoon pepper; cook 2 minutes or until pork just loses its
pink color, stirring frequently. Transfer pork to plate. Repeat with remain-
1
ing ⁄2 teaspoon oil, pork, ⁄4 teaspoon salt, and remaining ⁄8 teaspoon pep-
1
1
per. Transfer pork to same plate.
3. To same skillet, add asparagus, garlic, orange peel, remaining ⁄4 teaspoon
1
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.

E A C H S E R V I N G About 165 calories | 24 g protein | 8 g carbohydrate |
4g total fat (1 g saturated) | 50 mg cholesterol | 495 mg sodium.

Stir-Fries & Skillet Suppers 87