1 lb. pork tenderloin

SAUCE:

1 tbsp. grated orange rind
3/4 c. orange juice
1 tbsp. cornstarch
3 tbsp. soy sauce
1/3 c. corn syrup
1/4 tsp. ground ginger

2 tbsp. vegetable oil, divided
2 lg. carrots, peeled & diagonally cut
2 stalks celery, sliced diagonally
1/2 c. cashews

Cut tenderloin into thin strips and set aside. Combine sauce ingredients, stirring well. Heat 1 tablespoon oil in a large skillet over medium heat. Add carrots and celery; stir-fry for about 3 minutes. Remove the vegetables; set aside.

Pour remaining oil into skillet. Add pork; stir-fry for about 3 minutes. Return vegetables to pan; add sauce and the cashews. Cook, stirring constantly, over medium-high heat until thickened. Serve over hot rice, if desired. Yield 4 servings.