|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Light molasses||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Boneless pork loin roast||1 Pound, cut into thin strips, 2 x 1/4 inch size|
|Apple||1 Medium, chopped|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Canned mandarin orange sections||11 Ounce, drained and 1/4 cup juice reserved|
|Cornstarch||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
In 2-qt casserole mix water, vinegar, molasses, soy sauce and pepper.
Microwave at High 1 to 2 1/2 minutes, or until blended, stirring after half the time.
Stir in pork; cover.
Marinate 1 hour at room temperature.
Drain, reserving 2 tablespoons marinade.
Microwave, uncovered, at 70% (Medium-High) 3 to 6 minutes, or until meat is no longer pink, stirring after half the time.
Add reserved marinade, apple, walnuts and raisins.
Spoon into freezer container.
Label and freeze no longer than 2 months.
To serve, remove from container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 11 to 17 minutes, or until heated, breaking apart and stirring 2 or 3 times.
Drain liquid into 4-cup measure.
Stir orange sections into casserole; cover.
Blend cornstarch and 1/4 cup reserved juice.
Stir into liquid in 4-cup measure.
Microwave at High 2 to 3 minutes, or until thickened, stirring 3 or 4 times.
Mix into casserole.
Serve over rice, if desired.