1 pound fresh Florida tomatoes
8 ounces fresh green beans
1 pound pork tenderloin
3/4 cup orange juice
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon oregano leaves, crushed
1/4 teaspoon crushed red pepper
3 tablespoons vegetable oil, divided
1 teaspoon minced garlic
Servings: 4
Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into 1-inch pieces (makes about 3 cups); set aside. Cut green beans into 2-inch pieces (makes about 2 cups); set aside. Cut pork diagonally into thin slices; set aside. in a small bowl, combine orange juice, cornstarch, salt, oregano and red pepper; set aside. In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add half of the pork slices; cook and stir until browned on both sides, about 3 minutes. Remove and repeat with remaining pork, using remaining 1 tablespoon oil; remove pork. Add reserved green beans and the garlic; cook and stir until beans are barely cooked, about 3 minutes. Stir reserved tomatoes and the browned pork into the skillet. Stir the reserved orange juice mixture; pour into skillet; cook and stir until liquid is clear and slightly thickened, about 1 minute. Serve over steamed rice, if desired.
Servings: 4
8 ounces fresh green beans
1 pound pork tenderloin
3/4 cup orange juice
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon oregano leaves, crushed
1/4 teaspoon crushed red pepper
3 tablespoons vegetable oil, divided
1 teaspoon minced garlic
Servings: 4
Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into 1-inch pieces (makes about 3 cups); set aside. Cut green beans into 2-inch pieces (makes about 2 cups); set aside. Cut pork diagonally into thin slices; set aside. in a small bowl, combine orange juice, cornstarch, salt, oregano and red pepper; set aside. In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add half of the pork slices; cook and stir until browned on both sides, about 3 minutes. Remove and repeat with remaining pork, using remaining 1 tablespoon oil; remove pork. Add reserved green beans and the garlic; cook and stir until beans are barely cooked, about 3 minutes. Stir reserved tomatoes and the browned pork into the skillet. Stir the reserved orange juice mixture; pour into skillet; cook and stir until liquid is clear and slightly thickened, about 1 minute. Serve over steamed rice, if desired.
Servings: 4
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