Citrus Pork with Egg Noodles

Citrus Pork with Egg Noodles is quick and easy, perfect for a midweek dinner! With strips of pork loin sautéed with cumin and garlic, served in a citrusy sauce with carrots and egg noodles.

Citrus Pork with Egg Noodles
Elise Bauer

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.

Citrus Pork with Egg Noodles
Elise Bauer

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!

Citrus Pork with Egg Noodles

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

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 black pepper

  • 1/2 pound boneless pork loin, cut into 2 x 1/2-inch strips

  • 2 cloves garlic, minced

  • 1 tablespoon extra virgin olive oil

  • 1 cup chicken stock

  • 1/2 cup orange juice

  • 2 tablespoons cider vinegar

  • 1 teaspoon soy sauce

  • 1 1/2 teaspoons brown sugar

  • 2 medium carrots, sliced into thin rounds (about 1 heaping cup)

  • 1 tablespoon cornstarch

  • 1/2 cup green onions, sliced

  • 1/2 teaspoon fresh ginger, grated

  • 1/2 pound egg noodles, cooked and 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.

    Elise Bauer
  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.

    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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:
    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
Nutrition Facts (per serving)
288 Calories
11g Fat
28g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 288
% Daily Value*
Total Fat 11g 13%
Saturated Fat 3g 13%
Cholesterol 64mg 21%
Sodium 476mg 21%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 20g
Vitamin C 20mg 99%
Calcium 44mg 3%
Iron 2mg 11%
Potassium 488mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.