Orange Pork and Asparagus Stir-Fry

• 2 naval oranges
• 1 tsp. olive oil
• 1 whole pork tenderloin
• 3/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 1/2 lb. thin asparagus spears
• 1 clove garlic
• Kumquats on the stem, for garnish

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.
2. Cut off peel and white pith from remaining orange.
3. Cut orange into 1/4-inch slices; cut each slice into quarters.
4. In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking.
5. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently.
6. Transfer pork to plate.
7. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
8. Transfer pork to same plate.
9. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally.
10. Return pork to skillet.
11. Add orange juice and orange pieces; heat through, stirring often.
12. Garnish with kumquats if you like.

oranges, olive oil, pork tenderloin, salt, ground black pepper, thin asparagus, clove garlic, kumquats

Taken from www.delish.com/recipefinder/orange-pork-asparagus-stirfry-1772 (may not work)