Pork with Ginger Citrus Sauce
Servings
4Serving size
4 ounces pork with sauceThis recipe can easily be multiplied and keeps well – it’s great on sandwiches.
Serve with Brown Rice or Plain Mashed Potatoes AND Pan Grilled Broccoli or Yellow Squash and Onions.
Serve with Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Yellow Squash and Onions
Ingredients
| 3 tsp. Ginger root, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 2 small (2-1/4 inch dia) Tangerines, (mandarin oranges), raw (peeled and separated into sections) |
| 3 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 1 tsp. Olive oil |
| 1 pound Pork tenderloin |
| 1 to taste Black pepper |
| 2 Tbsp White wine |
| 2 tsp.. Unsalted butter |
Instructions
Place the ginger, garlic, tangerines, mustard, salt, and pepper in a blender or mini-chopper.
Blend until smooth. Pass the sauce through a sieve, using a rubber spatula to force it through the sieve. (You can skip this step but it will result in a much smoother sauce.) Set aside.
When the oven comes to temperature, add the olive oil to the skillet and swirl to coat the pan. Add the tenderloin and grind the black pepper over it liberally.
Roast for 12 minutes, turning the tenderloin twice.
Place the cooked tenderloin on a warm plate or a cutting board to rest while you finish cooking the sauce.
Deglaze the skillet with the white wine, add the sauce, and cook over high until the sauce is reduced by about half.
Remove the skillet from the heat, add the butter, and stir until the butter is melted.
Slice the pork and serve after drizzling the sauce over the sliced pork.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Ginger does make a great seasoning and it goes well in this bright citrus sauce. It can be too strong when it is raw, so it’s important that you cook it long enough. For this sauce the flavors are balanced by the meat – the sauce on its own is just a bit too bright and slightly salty, but served over the savory pork the dish balances well. The sauce is great with chicken thighs, too, but would be too strong for fish or seafood.