Orange Pork with Scallions


1 pound pork tenderloin

2 tablespoons cornstarch, divided

1/3 cup fat-free, less-sodium chicken broth

1/4 cup orange juice

2 tablespoons low-sodium soy sauce

1 teaspoon chili garlic sauce

1/4 teaspoon salt

Cooking spray

1 1/2 teaspoons canola oil

2 cups matchstick-cut carrots

1/4 cup water

2 teaspoons bottled ground fresh ginger (such as Spice World)

2 teaspoons bottled minced garlic

1/3 cup diagonally cut green onions

Sliced green onions (optional)

Method of Preparation:

1. Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saut 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.

3. Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.