1/2 cup orange juice
2 tablespoons sesame oil
2 tablespoons soy sauce
1 clove garlic, minced
1 tablespoon mirin
2 teaspoons grated fresh ginger
1 teaspoon grated orange zest
3/4 pound pork tenderloin, cut into strips
3 cups mixed fresh vegetables, such as any combination of the following:
   -green pepper, red pepper, snow peas, carrots, green onions, mushrooms, onions
1 tablespoon cornstarch
3 cups hot cooked brown rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, mirin, ginger and orange zest peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Serve immediately over rice.


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