1 sm. onion, coarsely chopped
2 tsp. sesame oil
8 oz. broccoli florets
8 oz. fresh mushrooms, thickly sliced
8 oz. pork tenderloin, trimmed and cut into 1 inch chunks
1 1/2 tsp. cornstarch
1 tbsp. Dijon mustard
1/2 c. orange juice
2 tbsp. cider vinegar
1 tsp. powdered ginger
1/2 tsp. black pepper
Grated zest of 1 orange
Sections from same orange
2 chopped scallions

DIRECTIONS:

1. Saute onion in hot oil in large skillet.

2. Add broccoli, reduce heat to medium, cook two minutes - add mushrooms, cook and stir two minutes more.

3. Push vegetables aside - add pork pieces, brown well. Allow to cook while you:

4. Make a smooth paste of cornstarch, mustard and a little orange juice. Combine with rest of orange juice, vinegar, ginger, zest and pepper. Stir into skillet. Add orange sections and heat through.

5. Remove from heat, stir in chopped scallions, serve with rice.