Tangelo Pork Stir-Fry

Tangelo Pork Stir-Fry

5 Reviews
From: EatingWell Magazine January/February 2007

This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tangelos, such as Minneolas or Honeybells
  • 3 teaspoons toasted sesame oil, divided
  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 red bell peppers, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch


  • Active

  • Ready In

  1. Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
  2. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
  3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
  4. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 222 calories; 6 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 26 g protein; 35 mcg folate; 74 mg cholesterol; 9 g sugars; 0 g added sugars; 2000 IU vitamin A; 93 mg vitamin C; 43 mg calcium; 2 mg iron; 346 mg sodium; 665 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat

Reviews 5

February 08, 2014
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By: drdonharp
Very disappointing This took quite a bit of prep; getting the zest of the tangelos and then cutting into very thin strips, etc. It just didn't taste good. The tangelo zest totally overpowered; I picked out pieces as I ate. The flavors did not blend well together. I definitely do not recommend this.
February 18, 2013
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By: EatingWell User
Go easy on the zest I found the strips of peel too sour. Either make them super, super thin or make shorter. Pros: Colorful
February 22, 2011
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By: jordanhorowitz
Why Tangelos? This is a tasty dish. I don't think tangelos are necessary--any orange will provide that sunshine taste in winter. I agree with the other reviewer, needs a bit of salt and pepper.
September 18, 2010
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By: Mitchell Hellman
I am not normally one who sprinkles salt on everything, but this recipe could have used a little bit. I am also looking forward to tasting the leftovers to see if the flavors have melded some more.
February 18, 2010
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By: EatingWell User
Tasty and delicious. Good portion ...will make this again.