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Orange Pork Saut/(c)

Serves 4
  • 2 1/4 cups water
  • 1 cup brown rice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups orange juice
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground ginger
  • 1 teaspoon canola oil
  • 4 boneless center-cut loin pork chops (4 ounces each), trimmed and cut into 1-inch cubes
  • 1 cup canned mandarin orange segments, drained
  1. In a medium saucepan, combine water and rice. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer until tender, about 45 minutes. Remove from heat. Add cinnamon and toss to coat.
  2. Meanwhile, in a small bowl, combine orange juice, brown sugar, cornstarch, orange peel, and ginger. Mix well.
  3. In a large nonstick skillet, heat oil over medium-high heat. Add pork; stir-fry, until no longer pink, about 5 minutes. Place pork on a plate. Add mandarin orange juice mixture to skillet. Cook, stirring, until sauce thickens, about 5 minutes. Return pork to skillet; cook for 2 minutes longer.
  4. Place rice on a serving platter. Spoon pork mixture on top. Serve immediately.