Pork à l'orange
53
- Prep Time8 mins
- Total Time15 mins
- Makes4 Servings
Pork a l'orange
Photo, Roberto Caruso
Dinner 1, 2, 3: A little bit of sweet, a little bit of spicy and ready in 15 minutes.
Ingredients
1 orange
1 large pork tenderloin
1/4 tsp salt
1/4 tsp pepper
1 tbsp canola oil
3 tbsp marmalade
2 tbsp light soy sauce
1/4 tsp hot-red-chili-flakes
2 green onions, thinly sliced
Instructions
Cut orange in half, then slice into thin half-moons. Stack and cut into quarters. Set aside. slice pork into 1/2-in. rounds. Sprinkle both sides of meat with salt and pepper.
Heat a large non-stick frying pan over medium-high. Add oil, then meat. Cook until lightly browned, 2 to 3 min per side. If meat is browning too quickly, reduce heat to medium. Transfer to a plate. Cover meat loosely with foil to keep warm.
Add marmalade, soy and chili flakes to pan. stir until saucy, 1 min. add orange, pork and juices to pan and cook until meat is warmed through, about 2 min. Transfer meat and orange to plates and spoon sauce overtop. Sprinkle with green onions. Serve with rice.
Nutrition (per serving)
Calories 226, Protein 26g, Carbohydrates 18g, Fat 6g, Fibre 2g, Sodium 505mg.
Wine Pairings
Spicy orange pork, Pair it with: An Okanagan white. Winemaker Howard Soon has created a superb chardonnay by fermenting and aging half the wine in a barrel and the rest in stainless steel. The palate is both crisp and fresh — and great with this pork dish. Our pick: 2011 Sandhill Chardonnay, British Columbia, $18.