Makes 4 servings

Ingredients Edit

  • 1 pound lean boneless pork
  • 1/2 cup unsweetened orange juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cornstarch
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 2 teaspooons vegetable oil
  • 3 cups cooked brown rice
  • 1 11-ounce can mandarin orange segments in juice, drained
  • 2 tablespoons slivered almonds, toasted

Directions Edit

  1. Thinly slice pork diagonally across the grain.
  2. Combine juice, mustard, sugar and cornstarch; set aside.
  3. 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.
  4. Cook, stirring frequently, until thoroughly heated. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.

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