In a large, non-stick skillet, heat oil over medium-high heat; add pork and cook for 3 to 5 minutes, or until pork is no longer pink.
Meanwhile, combine juice, garlic, cornstarch,
basil and orange zest, stirring until blended. Add pork; bring to boil and cook 3 to 4 minutes,
or until sauce is thickened. Season pork with salt and pepper. Place pork
slices and sauce on 4 plates; garnish each serving of pork tenderloin with orange slices and sliced green onion.
Adapted from a recipe from Dole. Posted by Lynne S. 10/95
Lynne's personal note: Serve with mashed potatoes or buttered noodles, and coleslaw - very good.