Orange Pork and Asparagus Stir-fry

Name: Orange Pork and Asparagus Stir-fry
Ingredients: 2 navel oranges; 1 teaspoon olive oil; 1 pork tenderloin (12 ounces), trimmed and thinly sliced on diagonal; 3/4 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1.5 pounds thin asparagus, trimmed and cut in half; 1 garlic clove, crushed with garlic press; 1/4 cup water

3 steps

Updated at: Thu, 17 Aug 2023 02:59:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories165.3 kcal (8%)

Total Fat4.4 g (6%)

Carbs11.8 g (5%)

Sugars6.7 g (7%)

Protein21.1 g (42%)

Sodium483.7 mg (24%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2navel oranges

1 teaspoonolive oil

1pork tenderloin

trimmed and thinly sliced on diagonal

¾ teaspoonsalt

¼ teaspoonfreshly ground black pepper

1.5 poundsasparagus

thin, trimmed and cut in half

1garlic clove

crushed with garlic press

¼ cupwater

Instructions

Step 1

1. From 1 orange, grate 1 teaspoon peel and squeeze ¼ cup juice. Cut peel and white pith from remaining orange. Cut orange crosswise into ¼/4-inch-thick slices; cut each slice into quarters.

Step 2

2. In nonstick 12-inch skillet, heat /2 teaspoon oil over medium heat until hot but not smoking. Add half of pork slices and sprinkle with ½/4 teaspoon salt and ⅛ teaspoon pepper. Cook, stirring frequently (stir-frying), until pork just loses its pink color, about 2 minutes. With slotted spoon, transfer pork to plate. Repeat with remaining ½2 teaspoon oil, pork, ¼4 teaspoon salt. and remaining ⅛ teaspoon pepper.

Step 3

3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and water; cover and cook, stirring occasionally, until asparagus is tender-crisp, about 2 minutes. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often.