1 1/2 pounds boneless pork loin, trimmed and sliced into 6 equal pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoons 62%-less-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Fresh sliced oranges (optional)
Watercress sprigs (optional)
Servings: 6
1. Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
2. In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
Preparation Time: 20 minutes
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoons 62%-less-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Fresh sliced oranges (optional)
Watercress sprigs (optional)
Servings: 6
1. Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
2. In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
Preparation Time: 20 minutes
