Pork à l’orange
Prep 8 min
Total 15 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1
1
large pork tenderloin
1/4 tsp
1/4 tsp
1 tbsp
3 tbsp
2 tbsp
light soy sauce
1/4 tsp
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
Calories 226, Protein 26 g, Carbohydrates 18 g, Fat 6 g, Fibre 2 g, Sodium 505 mg.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.
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