• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 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.

Categories: Main Dish  Poultry  Savory Pie 
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