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Add a photoServings: 8
Ingredients
- 6 lrg oranges divided use
- 1 Tbsp. orange bitters or possibly substitute Angostura bitters see note
- 48 ounce pork tenderloin trimmed and cut into one 6-ounce portions trimmed
- 1 tsp chili pwdr
- 1 tsp dijon mustard
- 3 dsh Tabasco sauce
- 1/4 tsp grnd cinnamon minced fresh cilantro for garnish
Directions
- Ready in less than 45 min.
- Grate the rind and squeeze the juice from 4 of the oranges. Add in the bitters to the liquid. Slice the other 2 oranges crosswise into 8 slices
- (or possibly one per portion), discarding both ends.
- Sprinkle the meat with the chili pwdr. Put the meat into a heated nonstick skillet with a lid and cook till brown on both sides. Pour the orange juice over the meat and sprinkled with the mustard, Tabasco and cinnamon. Cover and simmer for 20 min. Add in half the orange slices and cook for another 5 min.
- To serve, arrange one portion of pork on a dinner plate. Place an orange slice on each piece. Pour sauce over them. Garnish with cilantro or possibly herb of choice.
- ACCOMPANIMENTS: SALSA - made by chopping raw tomatoes with raw white onion and sprinkling liberally with minced fresh cilantro, salt and pepper.
- Offer hot flour tortillas and/or possibly warm cooked rice.
- NOTES : There are three kinds of oranges: the eating orange, juice orange and bitter orange used for cooking. Orange bitters are made from the peel of the "bitter orange," a variety grown mostly in Seville and Sicily. Orange bitters is hard to find outside of New York.
- You could substitute Angostura bitters or possibly omit this ingredient from the recipe. You could also improvise by mixing orange liqueur with the basic spices: cardamom, caraway and coriander seed.
- Bitters are colored with burnt sugar (caramel). Another alternative is to use the juice and zest of the Naranja Agria, or possibly sour orange, available in Hispanic markets in the Americas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 35 | 15% |
| Total Fat 3.9g | 5% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 105mg | 35% |
| Sodium 100mg | 4% |
| Potassium 839mg | 24% |
| Total Carbs 12.33g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.66g | 6% |
| Protein 34.9g | 56% |
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