Orange Mustard Pork



1 lb Lean boneless pork
1/2 cup Unsweetened orange juice
2 tbsp Dijon mustard
1 tbsp Brown sugar
1 1/2 tsp Cornstarch
2 cups (about 8 ounces) sliced fresh mushrooms
1/2 cup Sliced green onions
2 tsp Vegetable oil
3 cups Cooked brown rice
11 oz Can mandarin orange segments in juice, drained
2 tbsp Slivered almonds, toasted

1. Thinly slice pork diagonally across the grain. Combine juice, mustard, sugar and cornstarch; set aside.
2. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated.
3. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.