Orange-Pineapple Pork Stir-Fry

Ingredients and Weight:

• Pork loin, boneless, skinless, thinly sliced: 1 pound
• Pineapple, fresh, diced: 1 cup
• Orange, zested and juiced: 1 large
• Bell pepper, green, diced: 1/2 cup
• Bell pepper, red, diced: 1/2 cup
• Onion, yellow, diced: 1/2 cup
• Garlic, minced: 2 cloves
• Ginger, minced: 1 tablespoon
• Soy sauce: 1/4 cup
• Brown sugar: 1/4 cup
• Cornstarch: 2 tablespoons
• Water: 1/4 cup
• Olive oil: 2 tablespoons

Preparation Time:

20 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a shallow dish, combine the pork, orange zest, and half of the orange juice. Marinate for at least 15 minutes.
2. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and remaining orange juice.
3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, garlic, and ginger. Cook until softened, about 3 minutes.
4. Push the vegetables to the sides and add the pork. Cook until browned on both sides, about 2 minutes per side.
5. Add the pineapple and cook for 2 minutes more.
6. Pour in the sauce and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened and the pork is cooked through.

Nutritional Information:

Serving size: 1 cup

Calories: 300 Fat: 10 grams Saturated fat: 3 grams Cholesterol: 50 milligrams Sodium: 800 milligrams Carbohydrates: 30 grams Fiber: 2 grams Sugar: 20 grams Protein: 25 grams

Dish Characteristics:

• Sweet and savory flavors
• Tender and juicy pork
• Crunchy vegetables
• Bright and colorful appearance

User Comments:

• "Wow, this stir-fry is absolutely delicious! The orange and pineapple flavors are perfect together."
• "I love how easy this dish is to make. It's perfect for a weeknight dinner."
• "This is the best pork stir-fry I've ever had. The sauce is amazing!"

Special Precautions and Tips:

• Be sure to marinate the pork for at least 15 minutes to allow the flavors to soak in.
• Don't overcook the pork, or it will become tough.
• If you don't have cornstarch, you can substitute arrowroot powder or tapioca flour.
• Serve this stir-fry over rice or noodles.