We love stir-fry in our household.
Orange Pork and Asparagus Stir-Fry
By Good Housekeeping Fast Weeknight Favorites
2 navel oranges
1 tsp olive oil
1 lb pork tenderloin, trimmed and thinly sliced
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs thin asparagus, trimmed and cut in half
1 garlic glove, crushed with garlic press
1/4 cup water
1. From 1 orange, grate 1 tsp peel and squeeze 1/4 cup juice. Cut peel and white from the remaining orange. Cut orange crosswise into 1/4-inch thick slices, cut each slice into quarters.
2. In nonstick skillet, heat olive oil over medium heat until hot but not smoking. Add pork and sprinkle with 1/2 tsp salt and pepper. Cook, stirring frequently until pork just loses its pink color, about 2 minutes. Remove pork from skillet.
3. In the same skillet, add asparagus, garlic, orange peel, 1/4 tsp salt, and water. Cover and cook, stirring occasionally, until asparagus is tender-crisp, about 2 minutes. Return pork to skillet. Add orange juice and orange pieces, heath through, stirring often.
