Citrus Pork with Egg Noodles
Under the headings of quick, easy, and a good way to stretch a half pound of pork, I present this Citrus Pork with Egg Noodles. I’ve adapted the recipe from one that I got from my friend Heidi years ago.
First we toss strips of pork loin in a rub of cumin, salt, pepper, and garlic, and let that sit for a bit while we get the water going for the pasta and prep the other ingredients.
Then we quickly brown the pork in a little olive oil. This almost cooks the pork through, so we remove it from the pan to make the sauce.
The sauce comes together with chicken broth, orange juice, a little vinegar, soy sauce, and sugar, which we simmer with carrots until they are cooked through.
Then back in with the pork, a little cornstarch slurry to thicken the sauce, and some green onions and ginger.
Easy! Toss everything with egg noodles. The cumin is magical with the garlic, pork, orange, and carrots. Perfect for a midweek dinner. Enjoy!
Get the water heating and toss the pork with the spices before prepping the other ingredients to save time.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound boneless pork loin, cut into 2x1/2-inch strips
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 Tbsp cider vinegar
- 1 teaspoon soy sauce
- 1 1/2 teaspoons brown sugar
- 2 medium carrots, sliced into thin rounds (about one heaping cup)
- 1 Tbsp cornstarch
- 1/2 cup sliced green onions
- 1/2 teaspoon grated fresh ginger
- 1/2 pound egg noodles, cooked, drained
Get the water boiling for your noodles...
1 Toss pork and garlic with spices: In a small bowl combine cumin, salt and pepper. Add the pork and garlic; toss to coat. Let sit for a few minutes while you prep the other ingredients.
2 Make the sauce mixture and cornstarch slurry: Stir together the broth, orange juice, vinegar, soy sauce, and brown sugar in a bowl. Take 1/4 cup of the broth mixture and stir with the cornstarch in a separate small bowl to make a slurry.
3 Sauté the pork and garlic: In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until lightly browned on all sides. Remove the pork from the pan and set aside.
4 Add pasta to the boiling water, cook until al dente.
5 Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
6 Add the pork back to the pan.
7 Add the cornstarch slurry to the pan: Stir the cornstarch mixture. Pour the cornstarch slurry into the skillet and stir to thicken the sauce.
8 Add the green onions and ginger. Bring everything to a boil and simmer for 1 more minute.
9 Toss with the noodles. Serve immediately.