Broccoli & Pork Stir Fry

1 t grated orange zest
1/4 c fresh orange juice
1/4 c soy sauce
1/4 c rice vinegar
1 T cornstarch
2 t vegetable oil
1 pork tenderloin (about 1 lb), quartered lengthwise and thinly sliced
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 lb), cut into bite-size florets, stalks peeled and thinly sliced

In a medium bowl, combine orange zest and juice, soy sauce, vinegar and cornstarch; set stir-fry sauce aside. In a large nonstick skillet, heat 1 tsp oil over medium heat. Working in two batches, cook pork until browned on one side, about 1-2 min. (The pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

Add remaining tsp oil, garlic and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, about 1-2 min. Add broccoli and 1/2 c water; cover and cook until broccoli is crisp-tender and water has evaporated, about 2-4 min.

Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, about 1-2 min. Top with scallion greens.