Recipes - Orange Pork and Asparagus Stir-Fry

2 navel oranges
1 tsp olive oil
1 whole pork tenderloin (12 ozs), trimmed, thinly sliced diagonally
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water

From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off
peel and white pith from remaining orange. Cut peeled orange into
1/4-inch-thick slices; quarter each slice.

In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat
until hot but not smoking. Add half the pork and sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just
loses its pink color, stirring frequently. Transfer pork to plate.
Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and
remaining 1/8 teaspoon pepper. Transfer pork to same plate.

To same skillet, add asparagus, garlic, orange peel, remaining 1/4
teaspoon salt and water; cover and cook about 2 minutes or until
asparagus is tender-crisp, stirring occasionally. Return pork to
skillet. Add orange juice and orange pieces; heat through, stirring
often.

Serves 4
165 Calories;4g Fat;50mg Chol;24g Protein;8g Carbs;496mg Sodium