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Ingredientes
- 1 sm. onion, coarsely minced
- 2 teaspoon sesame oil
- 8 ounce. broccoli florets
- 8 ounce. fresh mushrooms, thickly sliced
- 8 ounce. pork tenderloin, trimmed and cut into 1 inch chunks
- 1 1/2 teaspoon cornstarch
- 1 tbsp. Dijon mustard
- 1/2 c. orange juice
- 2 tbsp. cider vinegar
- 1 teaspoon powdered ginger
- 1/2 teaspoon black pepper
- Grated zest of 1 orange
- Sections from same orange
- 2 minced scallions
Direcciones
- DIRECTIONS:
- 1. Saute/fry onion in warm oil in large skillet.
- 2. Add in broccoli, reduce heat to medium, cook two min - add in mushrooms, cook and stir two min more.
- 3. Push vegetables aside - add in pork pcs, brown well. Allow to cook while you:
- 4. Make a smooth paste of cornstarch, mustard and a little orange juice. Combine with rest of orange juice, vinegar, ginger, zest and pepper. Stir into skillet. Add in orange sections and heat through.
- 5. Remove from heat, stir in minced scallions, serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 2 servings | |
| Calories 270 | |
| Calories from Fat 71 | 26% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 176mg | 7% |
| Potassium 1248mg | 36% |
| Total Carbs 21.99g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 10.03g | 7% |
| Protein 29.44g | 47% |
