- 1/4 cup low-sodium soy sauce
- 2 cloves garlic, peeled and minced
- 1 1/2 tsp fresh or bottled lime juice
- 1 tsp cornstarch
- 1 lb pork tenderloin, cut into long strips
- 1 cup honeydew melon, cut into long strips
- 1 slightly underripe mango, peeled and cut into long strips
- 1 tbsp fresh or bottled lemon juice
- 2 tbsp canola oil
- 3 green onions, thinly sliced
- Orange-peel twists (or orange zest)
- 2 cups cooked white rice
- Mix marinade ingredients in a bowl; add pork and toss. Cover and refrigerate 30 minutes or longer (marinate overnight for sharper flavor). In a medium bowl, toss melon and mango strips with lemon juice; set aside. Heat oil in a nonstick cooking pan over high heat. Add pork and stir-fry until no pink remains, about 2 minutes. Add the fruit and stir-fry 1 minute. Stir in green onions, reduce heat and cook until all ingredients are heated through (about 1 minute). Season with salt and pepper. Garnish with orange twists and serve over rice.