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Citrus Pork and Pasta

07 May
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound boneless pork loin, cut into 2×1/2-inch strips
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 Tbsp cider vinegar
  • 1/2 Tbsp brown sugar
  • 2 medium carrots, sliced
  • 1 Tbsp corn starch
  • 1/2 cup sliced green onions
  • 1/2 pound egg noodles, cooked, drained

Get the water salted and boiling for your noodles…

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4-5.

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2 Comments

Posted by on May 7, 2011 in Dinner, Pasta, Pork, Recipes

 

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2 responses to “Citrus Pork and Pasta

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