When clementines begin to look a little rough on the outside, they’re still good enough to be used in this pork loin recipe!
Pork Clementine
Ingredients
- 2 Ts canola oil
- 1 lb boneless pork tenderloins cut into 6 slices
- 2 clementine oranges cut into wedges
- ¼ C orange juice
- 1 tsp honey
- 2 Ts Flour
- 1 dash ginger
- 1 dash garlic powder
- ½ tsp red pepper flakes
- Salt and pepper to taste
- ½ C water;
Preparation
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Sprinkle both sides of the pork with salt and pepper.
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Heat the oil in a nonstick skillet on medium-high heat. Add pork loings to the skillet and cook for 2 to 3 minutes on each side, or until brown. Remove from pan.
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Combine orange juice, honey, pepper flakes, water and flour. Whisk to dissolve flour clumps.
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Add the sauce to the skillet and cook, while stirring, for 2 the 3 minutes, until sauce begins to thicken. Return pork loins to the skillet and saute for a couple of minutes on each side. Squeeze the clementine juice over the pork, then add them to the mixture and saute for 1 or 2 minutes.
- Serve with steamed asparagus, braised carrots, or your choice of side.
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