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Tangelo Pork Stir-Fry

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (25 votes)

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.



READER'S COMMENT:
"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. "
Tangelo Pork Stir-Fry Recipe

6 Reviews for Tangelo Pork Stir-Fry

02/08/2014
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.

Comments
02/08/2014
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.

Comments
02/18/2013
Anonymous
Go easy on the zest

I found the strips of peel too sour. Either make them super, super thin or make shorter.

Colorful
Comments
02/22/2011
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.

Comments
09/18/2010

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.

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