Ready in about 20 minutes
350g dried long-grain rice
Low calorie cooking spray
4 pork loin steaks, all visible fat removed, thinly sliced
1 orange, rind thinly sliced
1 red onion, thinly sliced
4 tsp balsamic vinegar
Juice of 2 oranges
200g cherry tomatoes, halved
Salt and freshly ground black pepper
200g baby spinach leaves
1. Cook the rice according to the packet instructions, drain and keep warm.
2. Meanwhile, place a large frying pan sprayed with low calorie cooking spray over a high heat, then, when hot, add the pork and stir-fry for 3 minutes until it begins to brown. Add the
orange rind and red onion, then reduce the heat to medium and stir-fry for a further 5 minutes until the onion has softened and the pork is browned all over.
3. Add the balsamic vinegar and stir-fry for 1 minute. Stir in the orange juice and cherry tomatoes, season and cook for 3 minutes.
4. Add the spinach and cook for a further 2-3 minutes, stirring, until the pork is cooked through and the spinach is just beginning to wilt. Divide the rice between 4 shallow bowls, top with the pork