Mexican pork steaks with orange bitters

8 servings

Ingredients

Quantity Ingredient
6 larges Oranges; divided use
1 tablespoon Orange bitters; or substitute Angostura bitters, see note
48 ounces Pork tenderloin; trimmed and cut into 6-oz portions
1 teaspoon Chili powder
1 teaspoon Dijon mustard
3 drops Tabasco sauce
¼ teaspoon Ground cinnamon
Chopped fresh cilantro; for garnish

Directions

Ready in less than 45 minutes.

Grate the rind and squeeze the juice from 4 of the oranges. Add the bitters to the liquid. Slice the other 2 oranges crosswise into 8 slices (or one per portion), discarding both ends.

Sprinkle the meat with the chili powder. Put the meat into a heated nonstick stillet with a lid and cook until brown on both sides. Pour the orange juice over the meat and sprinkled with the mustard, tabasco and cinnamon. Cover and simmer for 20 minutes. Add half the orange slices and cook for another 5 minutes.

To serve, arrange one portion of pork on a dinner plate. Place an orange slice on each piece. Pour sauce over them. Garnish with cilantro or herb of choice.

Makes 8 portions, each 245 cals, 6g total fat, 21%cff [2g Sat fat; 111mg cholesterol; 98mg sodium; 3g fiber] ACCOMPANIMENTS: SALSA - made by chopping raw tomatoes with raw white onion and sprinkling liberally with chopped fresh cilantro, salt and pepper.

Offer warm flour tortillas and/or hot cooked rice.

BOOK: Eating Meat & Staying Healthy, Josephine Bacon (1987 Barrons) ISBN 0-8120-5865-8 MAIL: kitpath@... 1999-Jan NOTES : There are three kinds of oranges: the eating orange, juice orange and bitter orange used for cooking. Orange bitters are made from the peel of the "bitter orange," a variety grown mostly in Seville and Sicily.

Orange bitters is hard to find outside of New York. You could substitute Angostura bitters or omit this ingredient from the recipe. You could also improvise by mixing orange liqueur with the basic spices: cardamom, caraway and coriander seed. Bitters are colored with burnt sugar (caramel). Another alternative is to use the juice and zest of the Naranja Agria, or sour orange, available in hispanic markets in the Americas.

Recipe by: Josephine Bacon

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 09, 1999, converted by MM_Buster v2.0l.

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