Orange Pork Stir-Fry

With "orange season" coming to a reluctant close I found myself using up the last of my dad's prosperous orange crop.  His tree, now barren of fruit, is popping with beautiful orange blossoms and lending a lovely orange blossom scent to his yard.  The blossoms give promise of yet another season to come, however we will miss our daily orange until the new fruits make their appearance.

Making our first sit down family dinner in nearly a week I went back in time to 2007.  Eating Well provided a recipe base that I was able to turn into my own with the ingredients I had on hand bringing a dinner to the table that the entire family enjoyed.

Sliced pork is stir-fried and then combined with chopped veggies and a bright sauce of orange juice, peel and soy ties it all together.  A touch of sesame oil and rice vinegar give the dish a bit of a kick and the optional addition of crushed red pepper made my husband's meal a hit for him.  Quick to put together, popular all the way around and healthy to boot, this is one of those meals I feel good about.

Orange Pork Stir-Fry
adapted from Eating well Jan/Feb 2007 

1 orange, washed
3 tsp toasted sesame oil, divided
1 lb pork tenderloin, trimmed of fat and cut into strips
1 medium onion, cut into chunks
1 red pepper, cut into chunks
1 cup snap peas, trimmed and cut in half if large
2 cloves garlic, minced
1 Tbs minced fresh ginger
1/4 tsp crushed red pepper (optional)
2 Tbs reduced-sodium soy sauce
1 Tbs rice vinegar
2 tsp cornstarch

Using a vegetable peeler, remove zest from the oranges in long strips.  cut the strips length-wise into very thin pieces.  Cut the orange in half and squeeze enough juice to give 1/2 cup.


Heat a large wok or skillet over medium-high heat.  Swirl 2 tsp of oil, then add pork and cook, stirring until just cooked - 2 to 3 minutes.  Transfer pork to a plate.


Add the remaining tsp of sesame oil to the pan along with the onion, peppers, peas and ginger.  Cook for a few minutes or until crisp tender, stirring often.  Add the garlic and crushed red pepper and cook for another minute.  Stir in the orange juice and soy sauce and add pork.  Bring to a simmer.

Whisk the vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices.  Cook stirring nearly constantly until thickened and bubbling and the pork is heated through, about 1 minute.

Serve with brown rice and sliced oranges if desired.

PS... the pups are feeling better today!!  Yay!!!!