Caribbean citrus pork

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.

• Ready In: 35 mins
• Serves: 4

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.