Wild Rice and Pork

• 1 lb boneless pork cutlet, 1/2 to 3/4 inch thick
• 14 teaspoon ground black pepper
• 2 large green onions, cut in 1 inch pieces,about 1 cup
• 1 (11 ounce) can mandarin oranges, drained and juice reserved
• orange juice, as needed
• 1 tablespoon cornstarch
• 1 (8 ounce) package frozen sugar snap peas
• 12 cup golden raisin
• 3 teaspoons curry powder, divided

1. Bring water, rice.
2. 1 1/2 tsp curry powder and 1 tsp salt to a boil in large skillet over high heat.
3. Reduce heat to low; cover and simmer 50-60 minutes or until rice is tender and liquid is absorbed.
4. Remove to bowl and keep warm.
5. Heat oil in same skillet over medium-high heat.
6. Sprinkle pork cutlets with remaining 1/4 tsp salt and the pepper.
7. Add to skillet; saute 4 minutes per sides or until golden.
8. Remove to bowl with rice.
9. Reduce heat to medium.
10. Add green onions and remaining 1 1/2 tsp curry powder; saute 4 minutes until onion is limp.
11. Set drained orange sections aside.
12. Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup.
13. Whisk juice mixture and cornstarch in small bowl until well blended.
14. Add to skillet and bring to a boil, cook stirring constantly, 2-3 minutes or until clear and thickened.
15. Add peas and raisins to skillet.
16. Return to boiling and cook for 4 minutes.
17. Return pork and rice to skillet with orange sections.
18. Heat through.

pork cutlet, ground black pepper, green onions, mandarin oranges, orange juice, cornstarch, peas, golden raisin, curry powder

Taken from www.food.com/recipe/wild-rice-and-pork-45906 (may not work)