Caribbean citrus pork

READY IN: 35mins
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.

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.

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