Orange-glazed pork: Dinner Together
I had oodles of marmalade left over from the tasting we did for an upcoming You & Taste section. When I've got extra marmalade, I always look to gin up a quick pork or chicken dish with it.
This time we tried another recipe from Robin Miller's Robin to the Rescue -- the source of the Veggie Potstickers featured in the print edition today. (If you're just joining us on the blog, here are details on how my kids liked that recipe.)
This one was much more of a hit with the troops...
(Photo by me)
My daughter said the pork was a little on the spicy side, but she found it acceptable. My son ate heartily, as did his parents.
Orange-Glazed Pork
Serves 4
2 teaspoons toasted sesame oil
One 1 ¼-pound pork tenderloin, trimmed of silverskin and cut crosswise into ½-inch-thick rounds
Salt and freshly ground pepper to taste
1 ¼ cups orange marmalade or apricot preserves
¼ cup reduced-sodium soy sauce
1 tablespoon fresh ginger, minced
Heat the oil in a large skillet over medium-high heat. Season both sides of the pork with salt and pepper. Add the pork to the hot pan and sear for 2 minutes per side. Add the marmalade, soy sauce and ginger to the pan, bring to a simmer, and let simmer until the pork is just cooked through (still slightly pink in the center) and the sauce has reduced, about 5 minutes.
--Adapted from “Robin to the Rescue,” by Robin Miller
Per serving: 464 calories, 32 grams protein, 9 grams fat, 3 grams saturated fat, 68 grams carbohydrate, 1 gram fiber, 94 grams cholesterol, 511 milligrams sodium. Analysis by registered dietitan Jodie Shield.
