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Dinner recipe · from the recipe book

Orange Ginger Pork with Peppers and Onions

Tender seared pork tenderloin and crisp-tender peppers and onions in a glossy, tangy orange-ginger sauce over fluffy white rice.

Orange Ginger Pork with Peppers and Onions

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed and cut into thin strips
  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium200 gGreen bell peppersliced into strips
  • 2 medium220 gYellow onionsliced into half-moons
  • ¾ cup (180 ml)180 gOrange juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp21 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 2 tbsp16 gCornstarch
  • 2 tbsp28 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seeds

Steps

  1. Bring the rice and the water to a boil in a saucepan, cover, reduce to low and simmer 15 minutes; rest off the heat, covered, 10 minutes, then fluff.
  2. While the rice cooks, make the sauce: whisk the orange juice, ginger, garlic, low-sodium soy sauce, honey, cider vinegar, red pepper flakes and half of the cornstarch in a bowl.
  3. Toss the pork strips with the remaining half of the cornstarch.
  4. Heat half of the canola oil in a large skillet over high heat. Add the pork in a single layer and sear 2 to 3 minutes per side until browned and it reaches 145°F (63°C); move to a plate and let rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the yellow onion 2 minutes, then add the red bell pepper and green bell pepper and stir-fry 3 to 4 minutes until crisp-tender.
  6. Stir the sauce, pour it into the skillet and simmer about 1 minute until glossy and thickened. Return the pork and toss to coat.
  7. Turn off the heat and drizzle with the toasted sesame oil. Serve over the rice, topped with the green onions and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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