Melon and Mango with Pork

-from SELF magazine

Makes 4 servings.
Marinade
1/4 cup low-sodium soy sauce
2 cloves garlic, peeled and minced
1 1/2 tsp fresh or bottled lime juice
1 tsp cornstarch 
Stir-fry
1 lb pork tenderloin, cut into long strips
1 cup honeydew melon, cut into long strips
1 slightly underripe mango, peeled and cut into long strips
1 tbsp fresh or bottled lemon juice
2 tbsp canola oil
3 green onions, thinly sliced
Orange-peel twists (or orange zest) 
2 cups cooked white rice
Mix marinade ingredients in a bowl; add pork and toss. Cover and refrigerate 30 minutes or longer (marinate overnight for sharper flavor). In a medium bowl, toss melon and mango strips with lemon juice; set aside. Heat oil in a nonstick cooking pan over high heat. Add pork and stir-fry until no pink remains, about 2 minutes. Add the fruit and stir-fry 1 minute. Stir in green onions, reduce heat and cook until all ingredients are heated through (about 1 minute). Season with salt and pepper. Garnish with orange twists and serve over rice.