Orange Pork Stir-Fry
"My family really enjoys this colorful stovetop supper that's lower in sodium than typical stir-fries," writes Wilma Jones of Mobile, Alabama. "We have it often on weekends instead of going out for Chinese food."
Ingredients
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated lemon zest
- 1 pound pork tenderloin, cut into thin strips
- 1 cup julienned sweet red and/or green pepper
- 1 small onion, quartered and thinly sliced
- 1 garlic clove, minced
- 1-1/2 teaspoons canola oil
- 1 medium navel orange, peeled, sectioned and halved
- 3 cups hot cooked rice
