- Servings: 4
- tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 lb boneless pork loin, cut into 2x1/2-inch strips
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 Tbsp cider vinegar
- 1/2 Tbsp brown sugar
- 2 medium carrots, sliced in 1/4 inch pieces
- 1 Tbsp corn starch
- 1/2 cup sliced green onions
- cooked white rice
In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
In a large skillet heat oil over medium high 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.
Wisk 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. Serve over white rice.