Citrus Pork with Egg Noodles

Ingredients

• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 pound boneless pork loin, cut into 2x1/2-inch strips
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons cider vinegar
• 1 teaspoon soy sauce
• 1 1/2 teaspoons brown sugar
• 2 medium carrots, sliced into thin rounds
• 1 tablespoon cornstarch
• 1/2 cup sliced green onions
• 1/2 teaspoon grated fresh ginger
• 1/2 pound egg noodles, cooked, drained

Directions

1. Start heating the water for the egg noodles.
2. In a small bowl, mix together the cumin, salt and pepper. Add the pork and garlic, then toss everything until the pork is evenly coated. Let it hang out for a few minutes while you get the rest ready.
3. In another bowl, stir together the chicken broth, orange juice, cider vinegar, soy sauce, and brown sugar. Scoop out 1/4 cup of that broth mixture and combine it with the cornstarch in a separate small bowl to make a slurry.
4. Heat the extra virgin olive oil in a large skillet over medium hight heat. Add the pork and garlic, and sauté for 2 minutes, until the pork is lightly browned on all sides. Take the pork out of the pan and set it aside.
5. Add the pasta to the boiling water and cook until al dente.
6. While the pasta cooks, put the carrots into the same skillet you used for the pork. Pour in all of the broth mixture except the reserved portion with the cornstarch. Bring it to a boil, then lower the heat to medium and cook for 7-8 minutes.
7. Add the pork back to the skillet.
8. Give the cornstarch mixture a stir, then pour it into the skillet. Stir as the sauce thickens.
9. Add the green onions and ginger. Bring everything back to a boil, then let it simmer for 1 more minute.
10. Serve immediately with the noodles.