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Thread: Orange-Flavored Pork with Tomatoes

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    Orange-Flavored Pork with Tomatoes

    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
    Last edited by Cookie; February 14th, 2008 at 11:46 AM.

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