Slices of lean pork tenderloin are quickly cooked with fresh asparagus and juicy orange pieces.

2 navel oranges
1 tsp olive oil
1 whole pork tenderloin (about 3/4 pound), trimmed, thinly sliced diagonally
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
Kumquats on the stem, for garnish

1.  From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.

2.  In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8
teaspoon pepper. Transfer pork to same plate.

3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like.