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Categories:
ground cumin salt ground pepper pork loin vegetable oil garlic chicken broth orange juice cider vinegar brown sugar carrots cornstarch green onion egg noodles
Viewed: 68 - Published at: 8 years agoIngredients
- 1 teaspoon ground cumin
- 12 teaspoon salt
- 12 teaspoon fresh ground pepper
- 12 lb boneless pork loin, cut into 2x1/2-inch strips
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 cup chicken broth
- 12 cup orange juice
- 2 tablespoons cider vinegar
- 12 tablespoon brown sugar
- 2 medium carrots, sliced
- 1 tablespoon cornstarch
- 12 cup green onion, sliced
- 12 lb egg noodles, cooked, drained
Method
- In a small bowl combine cumin, salt and pepper.
- Add pork; toss to coat.
- In a large skillet, heat oil over medium high heat.
- Add the pork and garlic.
- Saute for 2 minutes or until browned.
- In a small bowl blend the broth, orange juice, vinegar, and brown sugar.
- Reserve 1/4 cup of the broth mixture.
- Pour all but the reserved broth mixture into the skillet with the pork and garlic.
- Add the carrots.
- Bring to a boil and reduce the heat to medium.
- Cook 7-8 minutes.
- Blend corn starch into reserved broth mixture.
- Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce.
- Add the green onions.
- Bring to a boil and simmer for 1 more minute.
- Toss with the boiled and drained noodles.
- Serve immediately.
