1 1/2 pounds Armour boneless pork loin, trimmed of visible fat and cut into 6 equal pieces
1/8 teaspoon ground pepper
1 tablespoon vegetable oil
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh gingerroot
2 cloves garlic, crushed
Fresh sliced oranges (optional)
Watercress sprigs (optional)
Servings: 6
1. Sprinkle each pork slice with pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3 to 4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
2. Meanwhile, combine orange juice, soy sauce, honey, mustard, ginger root and garlic. Pour mixture over pork. Cover and simmer over low heat 10 to 12 minutes or until pork is tender. Place pork slices on serving plate. Continue to cook sauce to desired thickness; spoon 1/2 over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
Preparation Time: 30 minutes
1/8 teaspoon ground pepper
1 tablespoon vegetable oil
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh gingerroot
2 cloves garlic, crushed
Fresh sliced oranges (optional)
Watercress sprigs (optional)
Servings: 6
1. Sprinkle each pork slice with pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3 to 4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.
2. Meanwhile, combine orange juice, soy sauce, honey, mustard, ginger root and garlic. Pour mixture over pork. Cover and simmer over low heat 10 to 12 minutes or until pork is tender. Place pork slices on serving plate. Continue to cook sauce to desired thickness; spoon 1/2 over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.
Preparation Time: 30 minutes
