Saturday, July 7, 2012

Orange Ginger Pork



I love quick meals, and the less time I need the more I like it.  This meal can be done in 30 minutes.  While it is cooking, make a fresh crisp salad, steam your veggies, set the table (better yet have someone else set the table)  and voila, dinner is served!  Wish you could join us....it is yummy.
  • 2 pork tenderloins, cut in 1" cubes 
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1 tablespoon of freshly grated ginger, or 1/2 teaspoon of ginger powder
  • 2 oranges juiced 
  • 1 tablespoon orange rind
  • 1 heaping tablespoon of cornstarch
  • 2-3 cloves of garlic, minced
  1. Brown the pork in a preheated skillet with a tablespoon of oil, in batches.
  2. Combine all the sauce ingredients, except the garlic.
  3. Pour the sauce of the browned meat, and cook until it has thickened.
  4. Add the minced garlic, simmer for 10-15 minutes.
  5. Serve over rice.

20 comments:

  1. I was so hungry for something like this last night. What a beautiful presentation and a yummy recipe.

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  2. That looks so delicious Charlotte. It looks so easy to prepare, this is going on the list of recipes to try. Thanks for sharing!

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  3. This dinner sounds wonderful as I love ginger and 30 minutes is fine with me! Rachel Ray move over! It's so hot here the less time in the kitchen the better. Thanks again as always.

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  4. I love the idea of not too long in the kitchen these days - it is very hot in Saskatchewan right now! I am not a fan of orange, I think I will try it with pineapple juice instead.

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    1. Good for you Lorrie - I love the way our readers adapt our recipes to their own tastes. I bet this would be wonderful with Pineapple juice.

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  5. I'm new to reading your blog and have fallen in love with your recipes. Thank you for being here. I have a question about the recipe. You state two pork tenderloins. Can you please give me an approximate weight? I see all sorts of weights on these things. At first I thought you meant tenderloin chops but the amounts of the rest of the ingredients leads me to believe that you are talking about more than two chops. Thanks for your help.
    Pamela

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    1. I wish I had paid attention to the weight. Most tenderloins are not that big. Perhaps 1 1/2-2 lbs.

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  6. I made this for dinner tonight and my picky seven year old who really dislikes orange loved it.
    Thank you !

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  7. I made this today and it turned out great! Easy to prepare and we all enjoyed it! Thank you!!

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  8. Wished I could pin this on Pinterest!! I want to make this for my family!!!

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  9. I love your recipes, I have to try this but I don't really like pork can I use lamb or beef instead will it give the same flavor?

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    1. Chicken would be a good alternative. I have not tried it with beef or lamb.

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  10. I've never used rice vinegar. How would it differ from regular old vinegar and would that make a difference in this recipe? Thanks!

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    1. If you don't have rice vinegar and you don't think you would use it much other wise, I think white vinegar would be fine to use too. Rice vinegar does have a bit of a different taste but it is not crucial to have.

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  11. I did not have rice vinegar thus used white vinegar and the recipe was still delicious, a keeper.

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  12. This sounds do good. I am making it for dinner tonight. Thank you

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  13. I made it for supper tonight and tried to figure out what side dishes you had as well and copied it. It was all so delicious that I will be serving this to my extended family next week for our monthly get together. Thanks so much for all the great tried and true recipes. Pat.

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  14. I was a bit apprehensive after combining the sauce ingredients because it smelled really strong, but it turned out SO amazing!

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