Ingredients

1 tsp. ground cumin
1/2 tsp. pepper
8 ounce boneless pork loin, cut into 2×1/2 inch strips
1 Tbsp. corn oil
2 cloves garlic, minced
1 C. chicken broth
1/2 C. orange juice
2 Tbsp. cider vinegar
1/2 Tbsp. brown sugar
2 medium carrots, sliced
2 Tbsp. corn starch
1/2 C. sliced green onions
6 ounce wide egg noodles (about 4 C.) cooked, drained

Cooking Instructions

In small bowl combine cumin, salt and pepper. Add pork; toss to coat. In large skillet heat corn oil over medium-high heat. Add pork and garlic; Saute for 2 minutes or until browned. In small bowl blend broth, orange juice, vinegar and brown sugar. Reserve 1/4 C. broth mixture. Pour remaining broth mixture into skillet. Add carrots; bring to boil. Reduce heat to medium; cook 7-8 minutes. Blend corn starch into reserved broth mixture. Stirring constantly, pour into skillet. Add green onions. Bring to boil; boil 1 minute. Toss with egg noodles.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)