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2 small naval oranges
1 tsp olive oil (or use spray can)
12 oz pork tenderloin, thinly sliced on diagonal
3/4 tsp salt (optional)
1/4 tsp pepper
1 clove garlic, minced
1 1/2 lbs asparagus, trimmed and stalks cut into 3
1/4 cup water


  1. From 1 orange, grate off 1 tsp of peel and squeeze out 1/4 cup of orange juice. (1 small orange will provide approx. 1 tsp of peel and 1/4 cup of orange juice.)
  2. Remove peel and white pithy parts of 2nd orange. Being careful not to squish out the juice, cut the orange into round slices about 1/4 inch thick and then quarter each slice.
  3. Using a non-stick large skillet, heat oil on medium-high heat until hot (but not smoking). Stir fry pork tenderloin strips, stirring frequently until there is no pinkness left - about 2-3 minutes. Transfer pork to a warm plate and sprinkle with salt and pepper.
  4. In same skillet, add asparagus, garlic, orange peel and water. Cover and cook for about 3-5 minutes, or until asparagus is tender-crisp, stirring occassionally.
  5. Return pork to pan and add orange juice and orange pieces. Stir often until pork is thoroughly reheated.


Serves 4.

Per serving: 165 calories; 24 g protein, 8 g carbohydrate, 4 g fat.

A wonderful recipe when asparagus is in season and therefore a good price.

A small, thinly sliced red pepper cooked with the asparagus adds some nice colour to the final presentation.

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