Thai Orange Pork Lo Mein

Perk up a pork roast with Asian seasonings and veggies...and the result is a simply delicious slow-cooked dinner. ...MORE + LESS -

1 lb boneless center-cut pork loin roast, cut into 3/4-inch pieces

1 large onion, halved lengthwise, cut 12 wedges

1 red bell pepper, cut into bite-size strips

2 medium carrots, sliced (1 cup)

3 cloves garlic, finely chopped

2 teaspoons finely chopped gingerroot

1/2 cup orange juice

1/2 cup orange marmalade

1 1/2 teaspoons chili puree

2 tablespoons fresh lime juice

1 tablespoon cornstarch

1 teaspoon salt

4 oz fresh snow pea pods (1 cup), strings removed

3 cups hot cooked lo mein noodles or linguine

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1

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix pork, onion, bell pepper, carrots, garlic, gingerroot, orange juice, marmalade and chili puree.
2

Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
3

In small bowl, mix lime juice, cornstarch and salt. Stir cornstarch mixture and pea pods into pork mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 15 minutes longer or until pea pods are crisp-tender. Serve with noodles.