Recipe Details

Orange Stir-Fry

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork tenderloin
1 tablespoon orange zest, grated
3/4 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup corn syrup
1/4 teaspoon ground ginger
2 teaspoons vegetable oil, divided
2 large carrots, peeled and sliced diagonally
2 stalks celery, peeled and sliced diagonally
1/2 cup cashews

Cooking Directions

Cut pork tenderloin into thin strips. Set aside. Combine next six ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside. Pour remaining oil into skillet. Add pork, stir-fry for about 3 minutes. Return vegetables to pan, add orange juice mixture and cashews. Cook, stirring constantly, over medium-high heat, until thickened.

Serve over hot rice, if desired.

Serves 4

Serving Suggestions

Need a meal in a flash? Have all your ingredients ready before you start to cook. Serve over steamed rice and with hot or iced jasmine tea.

Nutrition Information

Calories: 389 calories
Protein: 29 grams
Fat: 16 grams
Sodium: 513 milligrams
Cholesterol: 78 milligrams
Saturated Fat: 4 grams
Carbohydrates: 37 grams
Fiber: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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Review Title

by anonymous 10/04/2014
Busy mommy with two boys. Quick, easy and flavorful.

Orange Stir-fry Recipe
by anonymous 12/08/2013
I used a tsp of fresh grated ginger and some previously cooked pork loin roast cit into strips and just stir fried it until heated and found it delicious.

Quick and tasty dinner
by anonymous 02/19/2013
I used 2 Tb honey instead of the corn syrup, the juice and zest of 2 large oranges, a slice of fresh ginger and served over rice. It was a bit under seasoned so we added soy sauce to taste.

First and last
by anonymous 02/18/2013
Followed recipe to the tee.... tasteless really.

orange stir-fry
by Tracy 07/12/2010
This was so good.