Orange juice gives pork that unique flavor combo of sweet and sour. Freshly squeezed is best. I’ve made this Caribbean/Asian inspired recipe on several occasions and it never fails to please the palate.
1 cup fresh orange juice
1 tsp. cornstarch
2 Tbsp. peanut oil
¼ cup finely chopped shallots
2 Tbsp. minced peeled fresh ginger
2 garlic cloves, minced
¼ tsp. (or more) red pepper flakes
½ cup chicken broth
1 Tbsp. soy sauce
2 1-pound pork tenderloins, each cut crosswise into 6 slices
½ tsp. salt
¼ tsp. freshly ground pepper
1 Tbsp. butter
In a small bowl, stir together 2 Tbsp. orange juice and cornstarch until smooth. Set aside.
In a medium saucepan over medium-high heat, heat 1 Tbsp. oil. Add shallots, ginger, garlic and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.
Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt + pepper.
In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 Tbsp. oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.
Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
Orange juice’s gentle acid adds sweet-tart flavor notes to cooking. Try orange juice concentrate mixed with maple syrup & a bit of stock for basting a turkey. It’s excellent.
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