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Orange Pork with Scallions

Total Time: 30 minutes
Yield: 4 Servings
Source: Cooking Light, July 2006
Category: Pork

Ingredients
1 pound Pork Tenderloin
2 tablespoons Cornstarch (divided)
1⁄3 cup Chicken Broth
1⁄4 cup Orange Juice
2 tablespoons Soy Sauce
1 teaspoon Chili Garlic Sauce
1⁄4 teaspoon Salt
1 1⁄2 teaspoon Vegetable Oil
2 cups Carrots (matchstick-cut)
1⁄4 cup Water
2 teaspoons Ground Ginger
2 teaspoons Garlic (minced)
1⁄3 cup Green Onions (diagonally cut)

Directions
  1. Cut pork into wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.
  3. Heat oil in pan. Add carrots, 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 green onions. Serve immediately.