Servings: 4

1/2 cup orange juice ½ cup orange juice
1 Tablespoon Dijon mustard 1 Tablespoon Dijon mustard
1 Tablespoon packed brown sugar 1 Tablespoon packed brown sugar
1.5 teaspoons cornstarch 1.5 teaspoons cornstarch
2 cups sliced fresh mushrooms (1/2 pound) 2 cups sliced fresh mushrooms (½ pound)
1/2 cup sliced green onions ½ cup sliced green onions
1 Tablespoon oil for cooking 1 Tablespoon oil for cooking
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
1/2 teaspoon salt ½ teaspoon salt
1 pound lean boneless pork, sliced 1/8" thick OR cooked pork, cut into 1/2" cubes 1 pound lean boneless pork, sliced ⅛" thick OR cooked pork, cut into ½" cubes
3 cups cooked brown or white rice 3 cups cooked brown or white rice
1 11-oz can mandarin oranges, drained 1 11-oz can mandarin oranges, drained
2 Tablespoons slivered almonds 2 Tablespoons slivered almonds

In small bowl, combine juice, mustard, sugar and cornstarch; set aside.
In large skillet over med-high heat, saute mushrooms and onions in oil for 4 to 5 minutes; remove from skillet and set aside.
Rub raw pork with paprika, garlic powder, onion powder and salt.
Add raw pork to skillet and stir-fry until browned; if using cooked pork, add after cooking the orange-juice mixture.
Stir mushroom mixture and juice mixture (stir again to blend well) into the pork; cook, stirring frequently, until heated through (add cooked pork here).
Divide hot cooked rice equally among 4 bowls; spoon pork mixture over rice. Garnish with mandarin oranges and toasted almonds.