Recipe by Hey Jude
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.
Top Review by Latchy
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.
- 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 See How It's Made
- Remove the white membranes and seeds from the orange segments; set aside.
- Heat oil in a skillet over mdim-high heat.
- 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.
- Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
- Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
- Cook to reduce by half; about 3 minutes.
- Return pork to pan with orange segments; cook to heat through, 3 minutes.
- Serve over rice if desired.