Orange Pork and Asparagus Stir-Fry



2 naval oranges
1 teaspoon(s) olive oil
1 whole(s) (about 3/4 pound) pork tenderloin, trimmed, thinly sliced diagonally
3/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 1/2 pound(s) thin asparagus spears, trimmed and each stalk cut in half
1 clove(s) garlic, crushed with press

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.
2. In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Transfer pork to same plate.
3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often.

yield: 4 servings

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