Tangy Stir-Fried Pork

12 ounces pork tenderloin
1 teaspoon cooking oil
1/4 cup dry white wine or reduced-sodium chicken broth
6 unpeeled kumquats, thinly sliced, or 1/4 of an orange, thinly
sliced
2 tablespoons hoisin sauce
1 green onion, bias-cut into 1/4-inch slices
2 teaspoons toasted sesame seed
2 cups hot cooked quick-cooking brown rice

1. Cut tenderloin into 1/2-inch-thick slices. In a wok or large
nonstick skillet heat oil. Add pork and cook and stir over medium-
high heat for 6 to 8 minutes or until cooked through. Remove pork
from wok.
2. Reduce heat. Add white wine or broth, kumquats or orange, and
hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat
through. Stir in onion and sesame seed. Serve over rice. Makes 4
servings.