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Caribbean Citrus Pork




Source of Recipe


the web


List of Ingredients




2 large oranges, peeled, divided into segments

2 tablespoons vegetable oil

1 1/2 pounds pork tenderloin, sliced into 1/2-inch medallions

1/2 teaspoon salt

Freshly ground pepper

2 tablespoons unsalted butter

3 shallots, chopped

1 red bell pepper, seeded, diced

1 jalapeno or habanero chile, seeded, diced

1 clove garlic, minced

1/2 cup chicken broth

1/4 cup light or dark rum

2 tablespoons brown sugar

1/2 teaspoon ground ginger

Juice from 2 limes

Rice for serving, optional

Recipe



Remove the white membranes and seeds from the orange segments; set
aside. Heat oil in a skillet over medium-high heat. Season pork
medallions with salt and pepper to taste; cook, turning once, until pork
loses its pink color, about 6 minutes. Remove from pan; set aside.

Add butter to the skillet; cook shallots, bell pepper and chile 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.


Serves 4.