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Ingredients

1 (11 ounce) can mandarin oranges in light syrup, drained, liquid reserved ½ cup prepared stir-fry sauce (such as sesame ginger) 1 tablespoon frozen orange juice concentrate 4 teaspoons vegetable oil, divided 1 (3/4 pound) teriyaki pork tenderloin, cut into 1/2-inch slices 3 cups sugar snap peas

Nutrition Info

296.8 calories carbohydrate: 26.9 g cholesterol: 47.2 mg fat: 11.6 g fiber: 3.8 g protein: 18.8 g saturatedFat: 2.2 g servingSize: - sodium: 311.1 mg sugar: 13 g transFat: : - unsaturatedFat: : -

Whisk 3 tablespoons reserved mandarin orange liquid, stir fry sauce, and orange juice concentrate together in a small bowl until sauce is smooth.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over high heat until oil shimmers. Cook and stir 1/2 of the pork in hot oil until no longer pink in the center, about 3 minutes. Transfer cooked pork to a plate. Repeat with remaining vegetable oil and pork.
Place snap peas and sauce mixture in the same skillet, reduce heat to medium-high, cover the skillet with a lid, and cook until peas are tender yet still crisp to the bite, about 2 minutes. Stir pork and mandarin oranges into snap pea mixture, cook and stir until heated through, about 1 minute.

4 servings

Sweet pork stir fry;really good with chopped cashews sprinkled on top.