Under the headings of quick, easy, and a good way to stretch a half pound of pork, I present my friend Heidi’s Citrus Pork with Egg Noodles. I’ll admit that I was skeptical at first, but it’s surprisingly good and uses ingredients most of us can find all year round. Next time I think I’ll add a teaspoon of grated orange peel or some sliced kumquat for an added citrus edge.
First you sauté strips of boneless pork loin and garlic and then add a citrusy broth with carrots to complete the cooking, all while the pasta water is heating and the noodles are cooking. Everything quickly comes together at the end.
Citrus Pork with Egg Noodles RecipePrint
- 1 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
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup orange juice
- 2 Tbsp cider vinegar
- 1/2 Tbsp brown sugar
- 2 medium carrots, sliced
- 1 Tbsp corn starch
- 1/2 cup sliced green onions
- 1/2 pound egg noodles, cooked, drained
Get the water boiling for your noodles...
1 In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
2 In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
3 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.
4 Blend 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.
5 Toss with the noodles. Serve immediately.
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