1 1/2 pounds boneless pork loin
trimmed and sliced into 6 equal 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1-3 teaspoons finely chopped fresh ginger root 1/3 cup orange juice 3 tablespoons 62%-less-sodium soy sauce 2 tablespoons honey 1 tablespoon Dijon mustard 2 cloves garlic
crushed Fresh sliced oranges (optional) Watercress sprigs (optional)
Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet. In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.