Orange Pork with Scallions

Serve pork over rice noodles.

Yield: 4 servings (serving size: about 1 cup pork mixture)

Ingredients

• 1  pound  pork tenderloin
• 2  tablespoons  cornstarch, divided
• 1/3  cup  fat-free, less-sodium chicken broth
• 1/4  cup  orange juice
• 2  tablespoons  low-sodium soy sauce
• 1  teaspoon  chili garlic sauce
• 1/4  teaspoon  salt
• Cooking spray
• 1 1/2  teaspoons  canola oil
• 2  cups  matchstick-cut carrots
• 1/4  cup  water
• 2  teaspoons  bottled ground fresh ginger (such as Spice World)
• 2  teaspoons  bottled minced garlic
• 1/3  cup  diagonally cut green onions
• Sliced green onions (optional)

Preparation

Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.

Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.

Nutritional Information

Calories:

214 (29% from fat)

Fat:

6.9g (sat 1.9g,mono 3.1g,poly 1g)

Protein:

24.1g

Carbohydrate:

12.7g

Fiber:

2.2g

Cholesterol:

65mg

Iron:

1.7mg

Sodium:

586mg

Calcium:

37mg