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. Source: EatingWell Magazine, January/February 1994

EatingWell Test Kitchen


Ingredient Checklist


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

  • 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.


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 calories; 5.1 g total fat; 1 g saturated fat; 74 mg cholesterol; 211 mg sodium. 718 mg potassium; 14.7 g carbohydrates; 2.2 g fiber; 9 g sugar; 25 g protein; 281 IU vitamin a iu; 48 mg vitamin c; 31 mcg folate; 47 mg calcium; 2 mg iron; 48 mg magnesium; 1 mg thiamin;