Total Time
Prep 20 mins
Cook 15 mins

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 Nutrition


  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.
Most Helpful

I think this recipe is supburb. Iused dark rum which here in Australia is our Bundaberg Rum and it goes so well with anything citrus. I actually halved the recipe which worked out fine. Other than that I followed the recipe fully and there is nothing I can think to do that would actually improve this recipe. It is something I will do again and again.

Latchy November 26, 2003

We had my son over for dinner and served this dish he went on forever how the citrus, spices and flavors come together to create a wonderful and delightful dish. Not only to eat but easy to make. By the wat some son is a Professional Cook in an exclusive private country club. My wife and myself also enjoyed it very much. Thank you. Chef Shakie

Chef Shakie September 20, 2006