Chop Suey by Minnie Peters

1 lb pork
1 cup chopped celery
1 cup chopped onions
4 TBSP soy sauce
2 TBSP oil
1 tsp salt
1/4 tsp pepper
1 can bean sprouts
1 cup water
2 TBSP corn starch
2 cups prepared rice

Chop pork into bite size pieces. Brown meat in hot oil. Add celery, onions, water, soy sauce, salt, & pepper. Cover & simmer. Drain bean sprouts. Cook until celery & onions are tender. Add bean sprouts cook over low for 5 min. Dissolve 2 TBSP corn starch in 1/4 cup cold water then pour in pork mixture. cook over medium till thickens to gravy. Serve over hot rice.

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach from DT

Serves 4
Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork tenderloin gets a vinaigrette of orange juice and garlic.

Sauteed spinach, for a side dish, is ready after a flash in the pan.

Prep: 35 minutes Total: 35 minutes

Ingredients
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
(or you may substitute for well drained canned spinich)

Directions
In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

Broccoli-Pork Stir Fry by Susan Turner

1/4 cup lemon juice
1/4 cup soy sauce
1 TBSP cornstarch
2 tsp oil
1 pork tenderloin(about 1 pound)
2 cloves minced garlic
1 head broccoli broken into floweret's
1 /2 tsp crushed red-pepper (optional)
2 cups of rice prepared according to pkg directions

In a medium bowl combine lemon juice, soy sauce, & cornstarch. Set stir fry sauce aside. In a large non-stick skillet heat oil and cook pork until browned. Place pork on plate. Add broccoli to skillet with 1/2 cup water. Cook broccoli until tender crisp. Add pork and stir fry sauce. Cook, stirring until sauce has thickened. Serve over the prepared rice.