Best Citrus Pork Stir Fry Recipes

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QUICK ORANGE PORK STIR FRY



Quick Orange Pork Stir Fry image

Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable medley shared by Kathleen Romaniuk of Chomedey, Quebec.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange zest
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon canola oil
1 package (16 ounces) frozen Oriental-style stir-fry vegetables
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

Nutrition Facts : Calories 270 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

GINGER PORK STIR-FRY



Ginger Pork Stir-Fry image

My recipe box is full of delicious pork recipes, but this fast-to-fix stir-fry really stands out from the rest. My family loves the citrus glaze that coats the tender pork and vegetables. Ginger, garlic and orange juice provide its terrific taste. -Jackie Hannahs, Cedar Springs, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil
1 small onion, sliced
1/4 pound fresh snow peas
1/2 sweet red pepper, julienned
Hot cooked rice
Optional: Chopped green onion and sesame seeds

Steps:

  • In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.

Nutrition Facts : Calories 228 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 508mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

CITRUS SMOTHERED PORK CHOPS



Citrus Smothered Pork Chops image

Looking for comfort food that's full of bright flavors? Try these skillet pork chops that pair a memorable citrus sauce-tangy, with just the right balance of savory and sweet-with perfectly seared chops and sautéed onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

4 boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 small onion, halved and thinly sliced (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon lime juice
1 teaspoon sugar

Steps:

  • Season pork chops with salt and pepper.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.
  • Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.
  • Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve.

Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES



5-Spice Pork Stir Fry with Mandarin Oranges image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 27

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
2 cups white rice
3 tablespoons sesame oil
2 teaspoons Chinese five-spice powder
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1 cup trimmed snow peas
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon grated ginger
2 cloves garlic, minced
1 cup mandarin orange supremes
4 scallions, thinly sliced on the diagonal
Roasted peanuts, for serving
Mandarin oranges, for serving, optional

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
  • Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
  • Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
  • Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
  • For the stir fry: Cook the rice according to the package directions.
  • Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
  • Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
  • Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
  • Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
  • Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

EASY GINGER PORK STIR-FRY



Easy Ginger Pork Stir-Fry image

An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon sugar
1-1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 pork tenderloin (1 pound), cut into 2-inch strips
2 tablespoons canola oil, divided
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
Hot cooked rice
Minced fresh cilantro, optional

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

SOY-AND-GINGER-MARINATED PORK CHOPS



Soy-and-Ginger-Marinated Pork Chops image

A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 8

1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil
3 tablespoons finely grated fresh ginger
3 tablespoons light-brown sugar
1 scallion, finely chopped
Freshly ground pepper
4 bone-in pork chops (8 ounces each; 3/4 inch thick)
Garnish: 1 scallion, thinly sliced

Steps:

  • Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
  • Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
  • Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
  • Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

GINGER PORK IN ORANGE SAUCE



Ginger Pork in Orange Sauce image

This sunny stir-fry features pork, mushrooms, couscous and unforgettable citrus flavor!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 10

1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 lb lean pork boneless loin, cut into 1/2-inch cubes
3/4 cup orange juice
1 tablespoon packed brown sugar
1/2 teaspoon grated orange peel
1 1/2 cups sliced fresh mushrooms (4 oz)
3/4 cup uncooked couscous or rice
1 medium orange, peeled, sectioned

Steps:

  • In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
  • Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
  • Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.

Nutrition Facts : Calories 530, Carbohydrate 78 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g

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