grannysoo
Well-known member
Ingredients
• 1 pork tenderloin, cut into 1/4-inch slices
• 1 teaspoon vegetable oil
• 1 cup pineapple-orange juice
• 2 garlic cloves, chop fine
• 2 teaspoons cornstarch
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon grated orange peel
• salt and pepper, to taste
• 2 oranges, sliced
• 1 green onion, sliced
Cooking Instructions
In a large, non-stick skillet, heat oil over medium-high heat; add pork and cook for 3 to 5 minutes, or until pork is no longer pink. Meanwhile, combine juice, garlic, cornstarch, basil and zest, stirring until blended. Add pork; bring to boil and cook 3 to 4 minutes, or until sauce is thickened. Season pork with salt and pepper. Place pork slices and sauce on 4 plates; garnish each serving of pork tenderloin with orange slices and sliced green onion.
• 1 pork tenderloin, cut into 1/4-inch slices
• 1 teaspoon vegetable oil
• 1 cup pineapple-orange juice
• 2 garlic cloves, chop fine
• 2 teaspoons cornstarch
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon grated orange peel
• salt and pepper, to taste
• 2 oranges, sliced
• 1 green onion, sliced
Cooking Instructions
In a large, non-stick skillet, heat oil over medium-high heat; add pork and cook for 3 to 5 minutes, or until pork is no longer pink. Meanwhile, combine juice, garlic, cornstarch, basil and zest, stirring until blended. Add pork; bring to boil and cook 3 to 4 minutes, or until sauce is thickened. Season pork with salt and pepper. Place pork slices and sauce on 4 plates; garnish each serving of pork tenderloin with orange slices and sliced green onion.
