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.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 226 calories; 8 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 16 g carbohydrate; 25 g protein; 3 g fiber; 329 mg sodium; 562 mg potassium.
Nutrition bonus: Vitamin C (220% daily value), Selenium (56% dv), Vitamin A (40% dv), Potassium (16% dv), Zinc (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 3 lean meat

My husband liked this a lot more than I did. I thought with the orange rind and the orange juice there would be more of a citrusy flavor but I could barely taste it. Maybe next time I will use orange zest and some frozen orange juice concentrate. I think I will try this recipe again with modifications.

Angela, Westland, MI

WE thought this was just OK. The ginger and bitter rind were too prominent. Next time i would up the soy sauce, tangelo juice and crushed red pepper and maybe add some salt. Also maybe only add the rind from one tangelo and 1 tbsp ginger.

Linda, Marlton, NJ

This recipe turned out absolutely fantastic. We did substitute blood oranges for tangelos, used canola instead of sesame oil, added 1 tablespoon each of lemon grass and ginger paste (both available in the form of a spice paste from "Gourmet Garden"), and finally added some Piment de l'Espelette for heat.

Susanne, London, ON