Orange Pork Stir Fry With Broccoli In Lime Butter Recipes

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QUICK ORANGE PORK STIR FRY



Quick Orange Pork Stir Fry image

Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange zest
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon canola oil
1 package (16 ounces) frozen Oriental-style stir-fry vegetables
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

Nutrition Facts : Calories 270 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

BROCCOLI AND PORK STIR-FRY



Broccoli and Pork Stir-Fry image

Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

Steps:

  • In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
  • Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
  • Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

Nutrition Facts : Calories 218 g, Fat 7 g, Fiber 2 g, Protein 28 g

ORANGE PORK STIR FRY WITH BROCCOLI IN LIME BUTTER



Orange Pork Stir Fry With Broccoli in Lime Butter image

Tasty stir fry with orange juice and grated carrots. The broccoli is seasoned with lime zest and butter, which gives it a fresh flavor. The orange sauce can be thickened by adding a teaspoon of cornstarch dissolved in a little water. This dish is ready in less than 30 minutes.

Provided by Mami J

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil or 1 tablespoon peanut oil
1 lb pork loin, cut into strips
3 -4 green onions, thinly sliced
1 carrot, grated
1 tablespoon soy sauce (to taste)
3/4 cup orange juice
salt
4 cups broccoli florets
1 teaspoon lime zest
3 teaspoons butter
salt

Steps:

  • Heat the oil in a large skillet. Add the pork strips in a single layer and brown on one side and flip over. Cook 5 minutes.
  • Meanwhile, in a medium pot bring 3 cups of water to a boil. Add the broccoli florets and cook until crisp-tender. Drain; add the lime zest, butter and salt and toss to combine. Keep warm .
  • To pork in skillet, add the green onions and cook for 2 minutes.
  • Add the grated carrots and season with the soy sauce and salt if desired. Cook 5 minutes. Add the orange juice and cook for a few minutes to blend the flavors. Serve with steamed rice.

Nutrition Facts : Calories 347.9, Fat 22.5, SaturatedFat 7.8, Cholesterol 75.6, Sodium 351.2, Carbohydrate 11.1, Fiber 0.8, Sugar 4.9, Protein 25.9

FIVE-SPICE PORK WITH ROASTED ORANGES AND BROCCOLI



Five-Spice Pork With Roasted Oranges and Broccoli image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 head broccoli, florets roughly chopped, stalk peeled and sliced
1 large onion, thinly sliced
1 2-inch piece ginger, peeled and sliced
3 cloves garlic, roughly chopped
1 small orange (unpeeled), cut into wedges
2 tablespoons plus 2 teaspoons vegetable oil
Kosher salt and freshly ground pepper
1 1/4 pounds pork tenderloin
1 teaspoon five-spice powder

Steps:

  • Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
  • Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes.
  • Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges.

ORANGE PORK AND BROCCOLI STIR-FRY



Orange Pork and Broccoli Stir-Fry image

Make and share this Orange Pork and Broccoli Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 pork tenderloin, cut into bite-size pieces (1 1/2 to 2 pounds total)
2 tablespoons sherry wine or 2 tablespoons white wine
1/2 teaspoon crushed red pepper flakes
4 tablespoons cornstarch
1 orange, juice and zest of, grated
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons canola oil
1 onion, cut into thin wedges
1/2 bunch broccoli, cut into small pieces, stalks peeled and thinly sliced (1/2 pound)

Steps:

  • In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch.
  • In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.
  • In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute.
  • Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes.
  • Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.

Nutrition Facts : Calories 204.5, Fat 7.6, SaturatedFat 0.6, Sodium 627.5, Carbohydrate 25.1, Fiber 4.3, Sugar 5.1, Protein 4.5

ORANGE-PINEAPPLE PORK STIR FRY



Orange-Pineapple Pork Stir Fry image

Fruit and pork stir fry served over rice.

Provided by Heather

Time 45m

Yield 4

Number Of Ingredients 18

3 tablespoons all-purpose flour
2 tablespoons water
1 ½ cups water
1 cup brown sugar
⅓ cup rice vinegar
¼ cup lemon juice
2 tablespoons orange juice
½ teaspoon minced garlic
½ teaspoon onion powder
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound boneless pork chops
2 tablespoons butter
1 cup shredded carrots
1 (8 ounce) can pineapple chunks, drained and cut in half
1 cup diced orange wedges
1 cup hot cooked rice

Steps:

  • Whisk 3 tablespoons flour and 2 tablespoons water for sauce together in a 3-quart saucepan until well combined.
  • Mix 1 1/2 cup water, brown sugar, rice vinegar, lemon juice, orange juice, garlic, and onion powder together in a bowl. Slowly add to the flour-water mixture in the saucepan while stirring. Bring to boil over medium-high heat. Continue to cook and stir until sauce has thickened, 3 to 5 minutes. Remove from the heat.
  • Combine 1/4 cup flour, salt, and pepper for pork in a resealable plastic bag. Cut pork into bite-sized pieces; drop into the flour mixture and shake until well coated.
  • Melt butter in a 5-quart skillet over medium heat. Add pork pieces and and cook until browned, 3 to 5 minutes. Add carrots and sauce and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add pineapple and orange and simmer for 5 more minutes.
  • Serve over cooked rice.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 94.8 g, Cholesterol 51.4 mg, Fat 10.4 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 246 mg, Sugar 68.1 g

QUICK ORANGE PORK STIR FRY



Quick Orange Pork Stir Fry image

Sweet pork stir fry; really good with chopped cashews sprinkled on top.

Provided by New Hope

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 6

1 (11 ounce) can mandarin oranges in light syrup, drained, liquid reserved
½ cup prepared stir-fry sauce (such as sesame ginger)
1 tablespoon frozen orange juice concentrate
4 teaspoons vegetable oil, divided
1 (3/4 pound) teriyaki pork tenderloin, cut into 1/2-inch slices
3 cups sugar snap peas

Steps:

  • Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
  • Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture; cook and stir until heated through, about 1 minute.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 26.9 g, Cholesterol 47.2 mg, Fat 11.6 g, Fiber 3.8 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 311.1 mg, Sugar 13 g

ORANGE PORK STIR-FRY FOR TWO



Orange Pork Stir-Fry for Two image

Here's a fast and flavorful stir-fry for two, with tender strips of pork tenderloin, broccoli florets and orange sections served over hot brown rice.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 2 servings, 2-1/2 cups each

Number Of Ingredients 9

1/4 cup KRAFT Lite House Italian Dressing
1/2 lb. pork tenderloin, cut into strips
1 cup broccoli florets
1 cup sliced carrots
1 red pepper, cut into strips
1 cup instant brown rice, uncooked
2 tsp. lite soy sauce
1 navel orange, sectioned
2 Tbsp. lightly salted cashew halves with pieces

Steps:

  • Heat dressing in large skillet on medium-high heat. Add meat and vegetables; cook and stir 8 to 10 min. or until meat is done and vegetables are crisp-tender.
  • Meanwhile, cook rice as directed on package.
  • Add soy sauce and oranges to meat mixture; mix well. Spoon over rice; sprinkle with nuts.

Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 31 g

ORANGE-GLAZED PORK STIR-FRY



Orange-Glazed Pork Stir-Fry image

"To add extra color and tangy flavor, I like to stir drained mandarin orange segments in with the cooked pork," shares Edie DeSpain in Logan, Utah. "This makes such a fast, simple and delicious meal!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons canola oil
1 cup fresh snow peas
1 small onion, sliced and separated into rings
1/4 cup reduced-sugar orange marmalade
1 tablespoon chili sauce
Hot cooked rice, optional

Steps:

  • In a nonstick skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. Reduce heat to medium; add the snow peas, onion, marmalade and chili sauce. Cook and stir until vegetables are crisp-tender. , Return pork to the pan and heat through. Serve with rice if desired.

Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 164mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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