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Citrus Pork Skillet

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces boneless pork loin -- cut into 2x1/2" strips
1 tablespoon corn oil
2 centiliters garlic -- minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots -- sliced
2 tablespoons corn starach
1/2 cup sliced green onions
1 6 ounces wid egg noodles (about 4 cups) cooked, drained


In small bowl combine cumin, salt and pepper. Add pork; toss to coat. In large skillet heat corn oil over medium-high heat. Add pork and garlic; Sauté 2 minutes or until browned.

In small bowl blend broth, orange juice, vinegar and brown sugar. Reserve 1/4 cup broth mixture. Pour remaining broth mixture into skillet. Add carrots; bring to boil. Reduce heat to medium; cook 7-8 minutes. Blend corn starch into reserved broth mixture. Stirring constantly, pour into skillet. Add green onions. Bring to boil; boil 1 minute. Toss with egg noodles.




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