Tangy Stir-Fried Pork
A little stir-fry flash in the pan makes pork jump with flavor. It's time to wok and roll!
Source: Better Homes and Gardens

12 ounces pork tenderloin
1 teaspoon cooking oil
1/4 cup dry white wine or reduced-sodium chicken broth
6 unpeeled kumquats, thinly sliced, or 1/4 of an orange, thinly sliced
2 tablespoons hoisin sauce
1 green onion, bias-cut into 1/4-inch slices
2 teaspoons toasted sesame seed
2 cups hot cooked quick-cooking brown rice

Cut tenderloin into 1/2-inch-thick slices. In a wok or large nonstick skillet heat oil. Add pork and cook and stir over medium-high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. Reduce heat. Add white wine or broth, kumquats or orange, and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings.