Recipe: Orange Pork Saute (serves 2)

Orange Pork Saute
Source: Pillsbury: Fast and Healthy Cookbook : 350 Easy Recipes for Every Day

2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1/4 teaspoon grated orange peel
1 cup orange Juice
1 tablespoon cornstarch
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ginger
2 teaspoons olive oil
1/2 lb. pork tenderloin, cut into 1/2-Inch cubes
1/2 cup drained mandarin orange segments
1/2 cup drained pineapple chunks

While rice is cooking, in small bowl, combine orange peel, orange juice, cornstarch. brown sugar, salt and ginger; mix well. Set aide.

Heat oil in medium nonstick skillet over medium-high heat until hot. Add pork: cook and stir 5 to 8 minutes or until pork is no longer pink.

Add orange segments, pineapple chunks and orange juice mixture; cook and stir gently until sauce is bubbly and thickened. Serve over rice.

Makes 2 servings