Pork with Orange-Basil Sauce Recipe

Yield: 4 Servings

1		Pork tenderloin*
1	teaspoon	Vegetable oil
1	cups	Pineapple-orange juice
2		Garlic cloves; chop fine
2	teaspoon	Cornstarch
1½	teaspoon	Dried basil leaves
1	teaspoon	Grated orange peel
		Salt and pepper; to taste
2		Oranges; sliced
1		Green onion; sliced
Cut meat into ¼" slices In a large, non-stick skillet, place oil; add pork and cook over medium-high heat, 3-5 minutes or until pork is no longer pink. Meanwhile, stir together juice, garlic, cornstarch, basil and zest until blended. Add pork; bring to boil and cook 3-4 minutes or until sauce thickens. Season with salt and pepper. Place pork slices and sauce on 4 dinner plates; garnish with orange slices and green onion. Source: Dole. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA. 10/95 Personal note: Serve with mashed potatoes or buttered noodles, and colesalw. Very good. Recipe via Meal-Master (tm) v8.05 Title: Pork with Vegetables and Cashews Categories: Main dish, Meat Yield: 4 Servings 1 lb Boneless fresh pork 2 tb Soy sauce (import. if avail) ¼ ts Pepper 8 oz Fresh mushrooms, sliced 2 tb Cold water 1 c Salted cashews or peanuts 1 ea Medium onion ½ ts Salt 1 pk (10 oz) frozen peas 1 tb Cornstarch 1 ea Jar (2 ozs) pimiento * * Pork should be fresh shoulder meat cut into ¾-inch cubes. Onion should be sliced and separated into rings. * Jar of pimientos, should be 2 ozs and they should be sliced.