Caribbean Citrus Pork - cooking recipe

Ingredients
    2 large oranges, peeled,divided into segments
    2 tablespoons vegetable oil
    1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
    1/2 teaspoon salt
    fresh ground pepper
    2 tablespoons butter
    3 shallots, chopped
    1 red bell pepper, seeded,diced
    1 jalapenos or 1 habanero pepper, seeded,diced
    1 clove garlic, minced
    1/2 cup chicken broth
    1/4 cup light rum or 1/4 cup dark rum
    2 tablespoons brown sugar
    1/2 teaspoon ground ginger
    2 limes, juice of
    rice, for serving (optional)
Preparation
    Remove the white membranes and seeds from the orange segments; set aside.
    Heat oil in a skillet over mdim-high heat.
    Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
    Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
    Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
    Cook to reduce by half; about 3 minutes.
    Return pork to pan with orange segments; cook to heat through, 3 minutes.
    Serve over rice if desired.

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