Pork with Orange, Chiles and Cumin
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT55M25 Minutes
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Yield:2-4 Servings
Ingredients
- 1 tablespoon orange zest
- ¼ cup orange juice
- 3 tablespoons olive oil plus a drizzle for the pan
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds, toasted and crushed
- ¼ teaspoon chile pepper flakes
- Salt and pepper to taste
- 1 pork tenderloin (1-1.5 lb.) or four loin chops, cut one-inch thick
- Pan Sauce:
- ½ cup orange juice
- Splash of white wine
- 1 tablespoon butter
- 12.78g orange zest
- 59.15ml orange juice
- 38.34g olive oil plus a drizzle for the pan
- 2 cloves garlic, minced
- 4.26g cumin seeds, toasted and crushed
- 1.07g chile pepper flakes
- Salt and pepper to taste
- 1 pork tenderloin (1-1.5 lb.) or four loin chops, cut one-inch thick
- Pan Sauce:
- 118.29ml orange juice
- Splash of white wine
- 12.78g butter
This citrus based marinade makes for tender, flavorful pork while building a great base for a delicious sauce.
Preparation
STEP 1
Combine orange zest, juice, oil, garlic, cumin, chile flakes, salt and pepper. Coat the pork with the mixture and marinate at room temperature for 30 minutes.
STEP 2
Pre-heat the oven to 375°F.
STEP 3
Heat an oven-safe skillet over medium-high heat and add enough oil to just coat the bottom. Sear the pork on both sides, about 4 minutes or until golden.
STEP 4
Place in oven for 15-20 minutes or until internal temperature reaches 145°F. Remove from oven, transfer pork to cutting board and cover lightly with foil to let rest 10 minutes.
STEP 5
Return pan to medium heat. Add orange juice and splash of white wine. Simmer and stir scraping up any brown pieces on the bottom until slightly thickened. Off heat stir in butter and season with salt and pepper. Slice pork and serve with pan sauce.
Options
Delicious served with cumin-roasted carrots.