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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal. 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) |
Directions:
1. Remove the white membranes and seeds from the orange segments; set aside.
2. Heat oil in a skillet over mdim-high heat.
3. 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.
4. Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
5. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
6. Cook to reduce by half; about 3 minutes.
7. Return pork to pan with orange segments; cook to heat through, 3 minutes.
8. Serve over rice if desired.
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