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