Citrus pork with egg noodles

From Simply Recipes

INGREDIENTS

• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 pound boneless pork loin, cut into 2x1/2-inch strips
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon extra virgin olive oil
• 2 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons cider vinegar
• 1 teaspoon soy sauce
• 1 1/2 teaspoons brown sugar
• 3 medium carrots, sliced into thin rounds
• 1 tablespoon cornstarch
• 1/4 cup sliced green onions
• 1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles...

1 Toss pork and garlic with spices: In a small bowl combine cumin, salt and pepper. Add the pork, garlic and ginger; toss to coat. Let sit for a few minutes while you prep the other ingredients.

2 Make the sauce mixture and cornstarch slurry: Stir together the broth, orange juice, vinegar, soy sauce, and brown sugar in a bowl. Take 1/4 cup of the broth mixture and stir with the cornstarch in a separate small bowl to make a slurry.

3 Sauté the pork and garlic: In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until lightly browned on all sides. Remove the pork from the pan and set aside.

4 Add pasta to the boiling water, cook until al dente.

5 Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

6 Add the pork back to the pan.

7 Add the cornstarch slurry to the pan: Stir the cornstarch mixture. Pour the cornstarch slurry into the skillet and stir to thicken the sauce.

8 Add the green onions. Bring everything to a boil and simmer for 1 more minute.

9 Toss with the noodles. Serve immediately.

Notes from Jill's Kitchen:
I really liked this one, but would tweak a couple things next time. I changed the recipe to what I would try.