Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

This was delicious! I recommend not peeling the clementines as the peels add texture and the bitterness offsets the sweetness of the sauce. I used the Panda Express brand of sweet chili sauce and it is pretty sweet. I did not find this dish to be particularly spicy, either, as some have said. I added broccoli in addition to the baby bok choy to make it more filling, served it with a little rice and some Asian slaw. Very satisfying!

• AltheaVet

• Los Angeles

• 10/13/2016

Delicious and easy. Had to substitute peeled and chopped orange for tangerine, and a mixture of Heinz chili sauce and Indian chillis for the sweet chili sauce. Nicely tangy with a little bit of kick.

• sue_whalen

• Ottawa canada

• 1/13/2014

Pretty bland. I made this exactly as the recipe dictates and the only positive thing I can say about it is that the meat had a nice flavor. You absolutely do not want to eat the tangerine/orange slices with the rind. It's not like the rind has been candied or something. It's warm, bitter, chewy rind. I had high hopes for this one but as is the case with so many chinese or Asian inspired recipes, I'm left wondering what the heck went wrong? If I were inspired to try this again, I would probably opt to squeeze the tangerines into the sauce to really incorporate the brightness of the citrus flavor into the dish. But I won't be serving this one up again any time soon.

• misschriss

• Portland, OR

• 12/30/2013

Easy to make and the entire family really enjoyed it. Added steamed asparagus and broccoli at the end when adding the oranges. Doubled the sauce and added a bit more meat.

• salvaca

• Scarsdale

• 3/11/2013

Almost 4 stars! Made this with pork loin, doubled the sauce, peeled the clementines and regular bok choy, not baby, also used flour instead of cornstarch. Family really enjoyed it and will go into our regular rotation. Next time I will add the clementines just before the bok choy. Was just a bit spicy, may cut back on chili sauce depending on who is here for dinner. I will also try with additional veggies, peppers, brocolli etc...

• Anonymous

• va

• 1/22/2013

I made this as written except had to settle for large bok choy, no baby at my market. There were four of us at the table. Two 'A bit too spicy", one "just right' and one "needs more spice", all a matter of taste. We all agreed the the clementine rinds were not an asset. Served with brown rice.

• Anonymous

• Cape Cod, MA

• 12/19/2012

Very good tasting and exceptionally easy to throw together. Going with what I had in my fridge, I substituted chard for the bok choy and leeks for the green onions. It tasted like something special for no effort.

• Anonymous

• redwood city

• 12/10/2012

This is the best stir-fry I've ever made. It's a bit spicy, but the seasonings never overpowered the delicate pork. After reading the comments about the bitterness of the tangerine skins, I opted for canned mandarin oranges. If you use those, wait till the dish is almost done before adding them or they disintegrate. I'm going to try this again and add cashews. And don't forget to made rice (I'll do that next time for sure) to sop up all the delicious sauce.

• dancejunky

• Greendale, WI

• 6/16/2012

I found this recipe *after* doing my shopping for the week, so can't rate as I used this recipe as a start rather than following exactly. Still delicious and I will make it again following the recipe more closely. I used ingredients I had on hand: pork chops instead of pork loin, fresh OJ instead of clementines, and added yellow + red bell peppers. Otherwise I made as listed. Served with brown rice and it was delicious.

• CycleSue

• 4/8/2012

One of those recipes that's easy to double and freeze for another night. I peeled my clementines. The bok choy in the store was not looking so hot so I steamed some fresh green beans and tossed them in at the end.

• donnaluv2cruise

• nc

• 3/14/2012

This is one of my go-to stir fry recipes, really flavorful and very easy. I make it with little mandarin oranges and leave the peel on.

• darwin2468

• Calgary, AB

• 2/5/2012

我真的很喜欢这道菜我husban一样d and dinner guest. It was easy..made it after work. I recommend doubling the sauce..also used a large bok choy since the store didn't have any baby. Delish!

• Anonymous

• Pittsburgh, Pa

• 11/29/2011

For Paris: they are asking for one tenderloin, about 1-1/4 lbs. :*)

• lesliehapp

• 10/30/2011

I don't understand the quantity of meat required here. What does 1 1 1/4-pound mean? 2 and a quarter pounds? eleven and a quarter pounds?

• scaparis

• Paris

• 9/17/2011

After reading the reviews, I doubled the sauce, zested and peeled three clementines, and subbed parboiled broccoli for the bok choy. Also added onion and red pepper slices, which made for a colorful presentation. Our sweet chile sauce was pleasantly spicy; my husband added some hot sauce, but I thought it was fine as is. Excellent.

• Anonymous

• East Bay, CA

• 8/24/2011