“This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the white membranes and seeds from the orange segments; set aside.
  2. Heat oil in a skillet over mdim-high heat.
  3. Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
  4. Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
  5. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
  6. Cook to reduce by half; about 3 minutes.
  7. Return pork to pan with orange segments; cook to heat through, 3 minutes.
  8. Serve over rice if desired.

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