Orange mustard pork

4 servings

Ingredients

Quantity Ingredient
1 pounds Pork, boneless
½ cup Orange juice, unsweetened
2 tablespoons Mustard, Dijon
1 tablespoon Sugar, brown
1½ teaspoon Cornstarch
2 cups Mushrooms, fresh; sliced
½ cup Onions, green; sliced
2 teaspoons Oil, vegetable
3 cups Rice, brown; cooked
11 ounces Mandarin orange sections; drained
2 tablespoons Almonds, slivered; toasted

Directions

Thinly slice pork diagonally across the grain; set aside. Combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated. Add oranges; toss lighlty until heated. Transfer to serving dish and sprinkle with almonds.

SOURCE: Everythings Better with Rice, USA Rice Council pamphlet Typos by Nancy Coleman

From: Nancy Coleman Date: 09-27-94

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