Orange Mustard Pork

1 pound lean boneless pork

1/2 cup unsweetened orange juice

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 1/2 teaspoons cornstarch

2 cups sliced fresh mushrooms (about 8 ounces)

1/2 cup sliced green onions

2 teaspoons vegetable oil

3 cups cooked brown rice

1 11-ounce can mandarin orange segments in juice, drained

2 tablespoons slivered almonds, toasted

1.     Thinly slice pork diagonally across the grain. Combine juice, mustard, sugar and cornstarch; set aside.

2.     Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated.

3.     Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.

Servings: 4

Serving Ideas: A warm crusty bread

Suggested Wine: Pair with a Sauvignon Blanc.