Directions:
- Grate rind from orange to measure 1 teaspoon. Squeeze juice from orange to measure 6 tablespoons. Combine 2 tablespoons orange juice, 3/4 cup plus 2 tablespoons water, and tea bags in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Remove tea bags; stir in orange rind and 1/4 teaspoon salt.
- While rice cooks, sprinkle pork evenly with 1/4 teaspoon salt, curry powder, and cumin, if desired. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Transfer to a serving platter, and keep warm. Add remaining 4 tablespoons orange juice to pan; cook 1 minute, scraping pan to loosen browned bits or until reduced to 2 tablespoons. Drizzle sauce over pork; serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.29 Kcal (860 kJ) | ||
| Calories from fat | 37.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 6% | |
|---|---|---|---|
| Cholesterol | 20.12mg | 7% | |
| Sodium | 306.83mg | 13% | |
| Potassium | 239.03mg | 5% | |
| Total Carbs | 30.37g | 10% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 10.79g | 22% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 7% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 180.63 Kcal (756 kJ) | ||
| Calories from fat | 32.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 17.7mg | 7% | |
| Sodium | 269.97mg | 13% | |
| Potassium | 210.31mg | 5% | |
| Total Carbs | 26.72g | 10% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 1.9g | 9% | |
| Protein | 9.49g | 22% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 12.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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