Directions:
- Grate 1 tsp peel from one orange and squeeze 1/4 cup juice.
- Cut peel and pith from other orange and cut it into 1/4 inch slices cutting each slice into quarters.
- In non stick skillet, heat 1/2 tsp olive oil over med heat til hot but not smoking.
- Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
- Cook 2 minutes or until pork loses pink color, stirring frequently.
- Transfer to plate.
- Repeat.
- To same skillet add asparagus, garlic, orange peel, remaining 1/4 tsp salt and water.
- Cover and cook about 2 minutes until tender crisp.
- Return pork to skillet.
- Add orange juice and orange pieces.
- Heat through stirring often.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.35 Kcal (85 kJ) | ||
| Calories from fat | 11.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 2% | |
| Sodium | 440.36mg | 18% | |
| Potassium | 45.41mg | 1% | |
| Total Carbs | 0.58g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.55 Kcal (274 kJ) | ||
| Calories from fat | 37.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 2% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 2% | |
| Sodium | 1418.5mg | 18% | |
| Potassium | 146.27mg | 1% | |
| Total Carbs | 1.87g | 0% | |
| Sugars | 0.42g | 1% | |
| Dietary Fiber | 0.55g | 1% | |
| Protein | 5.37g | 3% | |
| Vitamin C | 1.9mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 17.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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