Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sliced pork loin, 1 lg Red bell pepper
-- trimmed of all fat -- seeded and chopped
-- cut into thin strips 2 ts Granulated sugar
1/4 ts Salt; optional 1 ts Dried thyme leaves
1/8 ts Black pepper 1/4 ts Ground cloves
2 ts Olive oil 1/4 c Cold water
1 lg Onion; chopped 2 tb Cornstarch
1 1/2 c Orange juice; divided 1 1/4 c Long-grain rice; uncooked

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Sprinkle pork
with salt, if desired, and pepper. In large, non-stick, spray-coated
skillet, cook pork over medium heat until white on both sides. Remove
from pan and set aside in medium bowl.

Add oil, onion, and 2 Tbs orange juice to skillet, and cook until
onion is tender, about 5 to 6 mins. If liquid begins to evaporate,
add a bit more juice. Stir remaining orange juice into onions. Add
reserved pork, red pepper, sugar, thyme, and cloves. Stir to mix
well. Bring to a boil. Cover, lower heat, and simmer 15 to 20 mins
until pork is cooked through.

Stir water and cornstarch together. Stir into simmering ingredients.
Cook, stirring, until liquid thickens slightly. Cook an additional 2
or 3 mins.

Meanwhile, cook rice according to package directions. Serve pork and
vegetables over rice.

NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 361 Fat
(gm) 5.7 Sat. fat (gm) 1.5 Cholesterol (mg) 65 Sodium (mg) 51 Protein
(gm) 24 Carbohydrate (gm) 51 % Calories from fat 15

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