Orange Pork & Asparagus Stir-Fry

Ingredients

• 2 navel oranges
• 1 teaspoon olive oil
• 1 whole pork tenderloin (about 3/4 pound), trimmed, thinly sliced diagonally
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds thin asparagus, trimmed and each stalk cut in half
• 1 garlic clove, crushed with garlic press
• Kumquats on the stem, for garnish

Directions

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.
2. In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Transfer pork to same plate.
3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like.

Recipe creator Holly Bortfeld may be emailed at maximom@mindspring.com

"Slices of lean pork tenderloin are quickly cooked with fresh asparagus and juicy orange pieces."

Yields: 4 main-dish servings
Work Time: 20 minutes
Total Time: 30 minutes