2 oranges
1 tsp olive oil
1 (small) whole pork tenderloin (about 3/4 lb, trimmed, and thinly sliced diagonally)
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lb thin asparagus (fresh or frozen-trimmed and each stalk cut in half)
1/4 cup water
2 cloves garlic-minced/grated

1. Grate 1 tsp zest and squeeze 1/4 cup juice from one orange. Cut off peel and 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 tsp oil over medium high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 2 minutes or until pork just loses it's pink color, stirring frequently. Transfer pork to plate. Repeat with remaining oil, pork, and pepper; sprinkle with 1/4 tsp salt. Transfer pork to same plate.
3. To same skillet, add asparagus, water, garlic, orange zest, and remaining 1/4 tsp salt; cover and cook about 2 minutes or until asparagus is crisp tender; stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often.