Orange Ginger Noodles with Petite Pork Loin

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What's For Dinner?

Orange Ginger Noodles with Petite Pork Loin

– by Jean Fisher

Citrus and ginger stir fry vegetables over noodles served with a petite pork loin chop.

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Orange Ginger Noodles with Petite Pork Loin

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Serves 4

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4 boneless pork loin chops , petite
2 teaspoons olive oil
6 ounces spaghetti
4 ounces onion
4 ounces green bell pepper
4 ounces red bell pepper
4 ounces broccoli
1 cup orange juice
2 tablespoons & 2 teaspoons freshly grated ginger
1 tablespoon & 1 teaspoon soy sauce
2 tablespoons cornstarch
16 sugar snap peas
1/2 cup cashews

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From kitchen to table in 30 minutes.

Directions

In a skillet cook pork loin chops in olive oil over medium heat.
While pork cooks heat a large saucepan of water on high for pasta.
Meanwhile chop vegetables and place in a wok or skillet. Mix together orange juice, soy sauce, fresh ginger and cornstarch and pour over vegetables. Turn heat on to medium and stir to mix.
Turn pork and reduce heat to medium-low. Add pasta to boiling water, stir and continue to cook on high, reducing the heat slightly if pot begins to boil over.
Continue simmering and stirring vegetables, reduce heat slightly as sauce begins to thicken. Add sugar snap peas and cashews.
When pasta is cooked through, drain and rinse. Place in a serving dish, smother with sauce and vegetables and top with petite pork loin chops.

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Nutritional information for Orange Ginger Noodles with Petite Pork Loin

Calories: 547
Calories from Fat: 147.5

% Daily Value*

Total Fat 16.5g	26%
Saturated Fat 4g	19%
Cholesterol 84mg	28%
Sodium 429.5mg	18%
Total Carbohydrates 56g	19%
Dietary Fiber 3.5g	15%
Sugars 10.5g	~
Protein 43.5g	87%

Vitamin A	42%	Iron	25%
Vitamin C	225%	Calcium	6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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