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Ginger-Orange Pork

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  • Jamie Rahm
    This story was published in Food on Monday, October 29, 2001 in the St. Louis Post-Dispatch. Fresh ginger, orange zest give flavor to pork Washington Post
    Message 1 of 1 , Oct 30, 2001
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      This story was published in Food on Monday, October 29, 2001 in the
      St. Louis Post-Dispatch.

      Fresh ginger, orange zest give flavor to pork

      Washington Post

      Instead of fussing with cubes of meat and skewers, we've sliced the
      pork in this recipe and converted it from an hors d'oeuvre to the
      main course, adjusting the cooking time accordingly.

      The recipe is adapted from "Hors d'Oeuvres," by Eric Treuille and
      Victoria Blashford-Snell (DK Publishing, $19.95).


      GINGER-ORANGE PORK

      1 (2-inch) piece fresh ginger, peeled and grated, plus 1 (2-inch)
      piece, peeled and julienned, for optional garnish
      Zest from 1 orange, grated
      Juice from 1/2 orange
      2 teaspoons Dijon-style mustard
      2 teaspoons honey
      1 tablespoon balsamic vinegar
      2 tablespoons light soy sauce
      1/4 cup olive oil
      1 teaspoon salt
      1/2 teaspoon freshly ground black pepper
      3/4 pound boneless pork tenderloin, sliced 3/4 inch thick

      In a shallow bowl, combine grated ginger, orange zest and juice,
      mustard, honey, vinegar, soy sauce, oil, salt and pepper. Add pork;
      toss to coat. Cover and set aside at room temperature for 30 minutes
      or cover and refrigerate for up to 24 hours.

      Meanwhile, prepare garnish. Preheat oven to 400 degrees. Bring a
      medium pot of water to a boil. Add ginger julienne to pot; boil for 1
      minute. Drain ginger; place in a single layer on a baking sheet. Bake
      ginger until crisp and dry, 5 to 10 minutes. Let cool. (May cover and
      store at room temperature for up to 2 days.)

      Preheat grill or broiler. Cook pork until cooked through, about 4
      minutes per side. Sprinkle each serving with crisp ginger garnish.

      Yield: 2 servings.

      Approximate nutrition information per serving: 291 calories; 11g fat
      (34 percent calories from fat); 100mg cholesterol; 41g protein; 4g
      carbohydrate; trace fiber; 381mg sodium.
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