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Non-Cattle Specific Topics
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Orange Pork
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<blockquote data-quote="grannysoo" data-source="post: 583535" data-attributes="member: 6980"><p><strong>Ingredients</strong></p><p>• 1 pork tenderloin, cut into 1/4-inch slices </p><p>• 1 teaspoon vegetable oil </p><p>• 1 cup pineapple-orange juice </p><p>• 2 garlic cloves, chop fine </p><p>• 2 teaspoons cornstarch </p><p>• 1 1/2 teaspoons dried basil leaves </p><p>• 1 teaspoon grated orange peel </p><p>• salt and pepper, to taste </p><p>• 2 oranges, sliced </p><p>• 1 green onion, sliced </p><p></p><p><strong>Cooking Instructions</strong></p><p>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.</p></blockquote><p></p>
[QUOTE="grannysoo, post: 583535, member: 6980"] [b]Ingredients[/b] • 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 [b]Cooking Instructions[/b] 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. [/QUOTE]
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