Orange Pork Stir-Fry with Brown Rice

Today was a day spent asking myself the $64,000 question:  What should I make for dinner tonight??  I looked in the freezer and saw some thick center-cut pork chops I had wrapped individually.  I took one nice sized chop out to thaw and spent an hour on the internet trying to decide how to make it into dinner.  I narrowed my search down to something with an Asian flair and since I still had a few of the Cara Cara oranges left, thought it would be good idea to find a recipe incorporating orange in it.  I found the perfect recipe:  Orange Pork Stir-Fry at Cookreceipts.com.  I made a few subtle changes, only used green onions along with carrots that I had sliced on a mandoline, and decided to serve the stir-fry over brown rice.  I love the chewiness of brown rice, though it does take a bit longer to cook than white rice.  It was all delicious!  I'll be making this again!

Orange Pork Stir-Fry

1/2 cup Orange juice
2 tablespoons Sesame oil
2 tablespoons Soy sauce
1 clove garlic, minced
1 tablespoon mirin
2 teaspoons grated fresh ginger
1 teaspoon grated orange zest
3/4 pound pork tenderloin, cut into strips
3 cups mixed fresh vegetables*, such as any combination of the following:
-green pepper, red pepper,snow peas, carrots, green onions,mushrooms, onions
1 tablespoon Cornstarch
3 cups hot cooked brown rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, mirin, ginger and orange zest peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Serve immediately over rice.

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