The sweet oranges in this recipe play off of the sweet pungency of pink peppercorns, which are not peppercorns at all, but the dried berries of a rose plant grown in Madagascar. Ginger, shallots and balsamic vinegar round out the flavor of the sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1994
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a rack with cooking spray and set on a baking sheet.

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  • Remove skin and white pith from the orange with a sharp knife. Cut the orange segments from their surrounding membrane and set aside.

  • Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium0high heat. Add the pork and cook until browned, 2 to 4 minutes per side. Transfer to the prepared rack. (Do not wash the pan.) Roast until the internal temperature registers 160 degrees F, about 20 minutes. Transfer to a clean cutting board and let rest for 5 minutes.

  • About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add shallot and ginger; cook until soft, about 2 minutes. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar. Cook until reduced by half, about 4 minutes. Remove from heat, stir in the reserved orange segments and pink peppercorns. Taste and adjust seasonings.

  • Cut the pork into 1/2-inch-thick slices and serve with the sauce.

Tips

Tip: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

225.2 calories; protein 25g 50% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 9.1g; fat 5.1g 8% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 280.6IU 6% DV; vitamin c 48.3mg 81% DV; folate 30.7mcg 8% DV; calcium 46.6mg 5% DV; iron 1.8mg 10% DV; magnesium 48.2mg 17% DV; potassium 718.1mg 20% DV; sodium 211mg 8% DV; thiamin 1.2mg 122% DV.