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


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; protein 25g; carbohydrates 14.7g; dietary fiber 2.2g; sugars 9.1g; fat 5.1g; saturated fat 1g; cholesterol 73.7mg; vitamin a iu 280.6IU; vitamin c 48.3mg; folate 30.7mcg; calcium 46.6mg; iron 1.8mg; magnesium 48.2mg; potassium 718.1mg; sodium 211mg; thiamin 1.2mg.

1/2 fruit, 3 1/2 lean meat, 1/2 fat