Ingredients:
2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
1 1/2 lbs pork tenderloins, sliced into 1/2 inch medallions
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
3 shallots, chopped
1 red bell peppers, seeded,diced
1 jalapenos or 1 habanero peppers, 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:
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.