1 pound lean boneless pork tenderloin, sliced
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 1/2 teaspoon cornstarch
2 cups sliced mushrooms
1/2 cup sliced green onions
1 (11 ounce) can mandarin oranges, drain but reserve juice
2 tablespoons slivered almonds

Combine juice, mustard, sugar and cornstarch mix well and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add mushrooms and onions and cook until softened. Remove from skillet and set aside. Add pork and cook until browned. Add mushrooms, onions and reserved juice mixture. Cook, stirring frequently until heated through. Add oranges, toss lightly. Sprinkle with almonds and serve over rice if desired.

Makes 4 Servings
Serving Size: 4 ounces pork